Portobello & Goat Cheese Pizzettes

• 48 each prepared pizza dough (3-inch rounds)
• 1-1/2 qt. portobello mushrooms, medium dice
• 1/4 cup Kraft Zesty Italian Dressing
• goat cheese
• Philadelphia Brick Cream Cheese, softened
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup fresh basil, chopped
• 2-1/2 Tbsp. garlic, minced
• 1 cup whipping cream
• to taste salt and black pepper
• 24 each grape tomatoes, cut in half
• 1/2 cup prepared balsamic glaze
• 2 Tbsp. fresh parsley, chopped

1. Parbake dough rounds in parchment-lined full-sheet pans (or lined half-sheet pan for trial recipe) in 350 degrees F convection oven 4 min.
2. ; set aside.
3. Saute mushrooms in dressing in skillet on medium-high heat 3 to 4 min.
4. or until tender, stirring occasionally.
5. Set aside.
6. Beat goat cheese, cream cheese, sun-dried tomatoes, basil, garlic, cream, salt and pepper with mixer until blended; spread 1 Tbsp.
7. (15 mL) onto each crust.
8. Top with mushroom mixture.
9. Bake an additional 3 to 4 min.
10. or until heated through.
11. Top each pizzette with 1 grape tomato half, 1/2 tsp.
12. (2 mL) balsamic glaze and a pinch of parsley.

pizza, portobello mushrooms, italian dressing, goat cheese, cream cheese, tomatoes, fresh basil, garlic, whipping cream, salt, grape tomatoes, glaze, fresh parsley

Taken from www.kraftrecipes.com/recipes/portobello-goat-cheese-pizzettes-121207.aspx (may not work)