Gorgonzola & Fig Pizza

• 6 each prepared pizza dough (7-inch rounds)
• 2 Tbsp. fresh rosemary, chopped
• 3/4 cup olive oil, divided
• 1-1/2 cups PHILADELPHIA Original Cream Cheese Spread, Soft
• 3/4 cup dried figs, thinly sliced
• 3/4 cup dried apricots, thinly sliced
• 1-1/2 cups shredded mozzarella cheese
• 3/4 cup Gorgonzola cheese, crumbled
• 6 Tbsp. shallots, sliced, sauteed

1. For each pizza (2 servings): Heat pizza stone or half-sheet pan in 500 degrees F convection oven.
2. Sprinkle 1 pizza round with 1 tsp.
3. rosemary; roll out on lightly floured surface to 9-inch round.
4. Brush with 1 Tbsp.
5. oil; spread with 2 oz.
6. cream cheese spread to within 1/2 inch of edge.
7. Top with 1/2 oz.
8. each figs and apricots, 1 oz.
9. mozzarella, 3/4 oz.
10. Gorgonzola and 1 Tbsp.
11. shallots.
12. Place on pizza stone.
13. Bake 3 to 5 min.
14. or until crust is crisp and golden brown.
15. Drizzle with 1 Tbsp.
16. of the remaining oil.

pizza, fresh rosemary, olive oil, philadelphia original cream cheese, dried figs, dried apricots, mozzarella cheese, gorgonzola cheese, shallots

Taken from www.kraftrecipes.com/recipes/gorgonzola-fig-pizza-124117.aspx (may not work)