Creamy Rosemary, Garlic & Potato Pizza

• 700 g refrigerated pizza dough
• 2 Tbsp. chopped fresh rosemary
• 3 Tbsp. olive oil
• 1 clove garlic, minced
• 1 Yukon gold potato (150 g), very thinly sliced
• 1 small onion, thinly sliced
• 2-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 400 degrees F.
2. Divide pizza dough in half; roll out or pat each half into 12-inch round on parchment-covered baking sheet or pizza pan.
3. Mix rosemary, oil and garlic until blended; brush half evenly onto dough.
4. Top with vegetables; brush with remaining oil mixture.
5. Bake 15 min.
6. or until edges of crusts are lightly browned and potatoes are tender.
7. Top with cheese; bake 5 min.
8. or until melted.

rosemary, olive oil, clove garlic, gold potato, onion, philadelphia

Taken from www.kraftrecipes.com/recipes/creamy-rosemary-garlic-potato-pizza-161669.aspx (may not work)