Asparagus, Potato & PHILLY Pizzeria Pizza

• 1/4 lb. new potatoes
• 1/4 recipe Perfect Parmesan Pizza Dough
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 4 green onions, thinly sliced, divided
• 3/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 1/4 lb. fresh asparagus spears, trimmed, cut lengthwise in half, then crosswise into 3-inch lengths
• 2 Tbsp. KRAFT Shredded Parmesan Cheese
• 3 oz. PHILADELPHIA Cream Cheese

1. Heat oven to 450 degrees F.
2. Cook potatoes in boiling water 15 min.
3. or just until tender.
4. (Do not overcook.)
5. Drain potatoes; rinse with cold water to cool completely.
6. Drain potatoes again; cut into thin slices.
7. Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface.
8. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit.
9. Let stand 10 min.
10. Meanwhile, mix garlic and oil.
11. Spread pizza crust with half the garlic oil; top with half the onions and mozzarella.
12. Toss asparagus with remaining garlic oil; spread over pizza.
13. Top with potatoes, Parmesan and cream cheese, broken into pieces.
14. Bake 15 to 18 min.
15. or until crust is golden brown.
16. Sprinkle with remaining onions.

new potatoes, dough, clove garlic, olive oil, green onions, mozzarella cheese, fresh asparagus spears, parmesan cheese, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/asparagus-potato-philly-pizzeria-pizza-122826.aspx (may not work)