Vine-Ripened Tomato Pizza

• - garlic cloves, peeled
• 3 cups olive oil
• 50 each pre-baked pizza crusts (12 inch)
• 2 Tbsp. crushed red pepper
• 3-1/4 gal. shredded fontina cheese
• 2-1/2 gal. red onions, thinly sliced
• 4-3/4 gal. cherry tomatoes, halved
• 300 each fresh mozzarella cheese, cut into 1-oz. slices
• 3 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture
• 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing
• 3 cups pine nuts, toasted
• 3 cups fresh basil, chopped

1. Cook garlic in hot oil in saute pan until tender.
2. Place in food processor container; cover.
3. Process until pureed.
4. Spread 1 oz.
5. of the garlic puree onto each pizza crust; sprinkle with 1/8 tsp.
6. of the crushed red pepper.
7. Cover with 1 cup of the fontina cheese, 3/4 cup of the onions, 1-1/2 cups of the tomatoes and 6 of the mozzarella cheese slices; sprinkle with 1 Tbsp.
8. of the Parmesan cheese.
9. Bake in 450F-standard oven for 8 to 12 min.
10. or until crusts are golden brown.
11. Drizzle each pizza with 2 Tbsp.
12. of the dressing; sprinkle with 1 Tbsp.
13. each of the pine nuts and basil.

garlic, olive oil, crusts, red pepper, fontina cheese, red onions, cherry tomatoes, mozzarella cheese, parmesan cheese, dressing, pine nuts, fresh basil

Taken from www.kraftrecipes.com/recipes/vine-ripened-tomato-pizza-97307.aspx (may not work)