Antipasto Pizza

• 12 each ready-to-use baked pizza crusts (12 inch)
• 1-1/2 qt. Philadelphia Herb & Garlic Cream Cheese Product
• 1 qt. oil-packed sun-dried tomatoes, sliced
• 1-1/2 qt. canned artichoke hearts, drained, sliced
• 3 cups sliced black olives, drained
• 1 qt. Kraft Shredded Parmesan

1. For each pizza: Spread 1 crust with 1/2 cup cream cheese product to within 1 inch of edge; top with 1/3 cup tomatoes, 1/2 cup artichokes, 1/4 cup olives and 1/3 cup Parmesan.
2. Place directly on oven rack.
3. Bake in 425 degrees F-standard oven 10 to 12 min.
4. or until crust is golden brown and toppings are heated through.
5. Cut into 8 wedges.

ready, philadelphia, tomatoes, hearts, black olives, parmesan

Taken from www.kraftrecipes.com/recipes/antipasto-pizza-118118.aspx (may not work)