Grilled Vegetable and Prosciutto Whole Wheat Pizza

• 3 cups roasted red peppers, pureed
• 1-1/2 cups GREY POUPON Bistro Sauce
• 3 qt. zucchini, trimmed, each cut into 4 lengthwise slices, grilled
• 2 qt. red onions, sliced, grilled
• 24 each frozen whole wheat pizza dough (9-inch rounds), thawed
• 96 slices prosciutto, thinly sliced
• 24 each fresh mozzarella balls (3/4 lb. each), each cut into 6 slices
• 1-1/2 cups KRAFT Grated Parmesan Cheese
• 1 cup grated Asiago cheese
• 1 cup fresh basil, chiffonade
• 1/2 cup fresh thyme, chopped
• 1/2 cup fresh Italian parsley, chopped

1. Mix red pepper puree and bistro sauce.
2. Refrigerate until ready to use.
3. Cut zucchini slices crosswise in half; place in large bowl.
4. Add remaining grilled vegetables; mix lightly.
5. Cover to keep warm until ready to use.
6. Grill pizza dough rounds on medium-high heat 2 min.
7. on each side or until lightly browned on both sides.
8. For each serving: Place 1 pizza crust on sheet pan; spread with 3 Tbsp.
9. of the red pepper sauce to within 1/4 inch of edge.
10. Top with about 2/3 cup of the grilled vegetables, 4 prosciutto slices and 6 mozzarella slices.
11. Sprinkle with 1 Tbsp.
12. combined Parmesan and Asiago cheeses.
13. Bake in 375 degrees F-convection oven 5 to 8 min.
14. or until pizza is heated through and cheese is melted.
15. Sprinkle with 1 Tbsp.
16. of the combined herbs.

roasted red peppers, poupon, zucchini, red onions, whole wheat pizza, mozzarella, parmesan cheese, cheese, fresh basil, fresh thyme, fresh italian parsley

Taken from www.kraftrecipes.com/recipes/grilled-vegetable-prosciutto-whole-wheat-pizza-113494.aspx (may not work)