Pizza with Sun Dried Tomato Spread, Shrimp and Artichokes

• 1 cup KRAFT Signature Sun Dried Tomato Oregano Dressing
• 1 cup fresh basil, chopped, divided
• 3/4 cup sun dried tomatoes packed in oil, drained, chopped and divided King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup PHILADELPHIA Original Cream Cheese
• 4 tsp. Kalamata olives, drained, chopped
• 8 each flour tortillas (6 inch)
• 2 cups canned artichoke hearts, drained, thinly sliced
• 1 cup red onions, thinly sliced
• 1 cup KRAFT 100% Shredded Parmesan Cheese
• 1 cup cleaned shrimp, cut horizontally in half, chopped into 1-1/2-inch pieces Safeway 1 lb For $8.99 thru 02/09

1. Add dressing, half of the basil, 1/4 cup of the tomatoes (or 1 Tbsp.
2. of the tomatoes for trial recipe), the cream cheese and olives to food processor; cover.
3. Process 30 sec.
4. or until well blended.
5. Place tortillas in single layer on inverted full sheet pan (or half sheet pan for trial recipe).
6. Spread 2 Tbsp.
7. of the cream cheese mixture evenly onto each tortilla.
8. Top each with 1 Tbsp.
9. of the remaining chopped basil, 1/4 cup of the artichokes, 2 Tbsp.
10. of the onions, 1 Tbsp.
11. of the remaining tomatoes and 2 Tbsp.
12. each of the Parmesan cheese and shrimp.
13. Bake in 400F-convection oven for 4 to 5 min.
14. or until edges of tortillas are golden brown and shrimp turn pink.
15. Cut each pizza into six wedges to serve.

oregano dressing, fresh basil, tomatoes, philadelphia original cream cheese, olives, flour tortillas, hearts, red onions, parmesan cheese, shrimp

Taken from www.kraftrecipes.com/recipes/pizza-sun-dried-tomato-spread-shrimp-artichokes-97753.aspx (may not work)