Prep
15-30 mins
Cook
20 MIN
Calories
160
Ingredients
1 tsp
cornmeal
1 lb
refrigerated pizza dough, at room temperature
2 tbsp
finely chopped mixed fresh herbs (basil, dill, parsley and/or thyme), divided
4 oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup
ricotta cheese
1/2 tsp
lemon zest
1/2 lb
cherry tomatoes, and mixed orange, red and yellow heirloom tomatoes, cut into thin slices
Instructions
Step 1
Heat oven to 450ºF.
Step 2
Spray large baking sheet with cooking spray; sprinkle with cornmeal. Pat pizza dough into 15x10-inch rectangle on prepared baking sheet; prick evenly with fork. Brush with 1 Tbsp. vinaigrette.
Step 3
Bake 15 to 20 min. or until crisp and golden brown. Cool 10 min. Meanwhile, reserve 1 tsp. herbs. Mix remaining herbs with cream cheese, ricotta, lemon zest and 1 Tbsp. of the remaining vinaigrette.
Step 4
Spread cream cheese mixture onto crust; top with tomatoes and reserved herbs. Drizzle with remaining vinaigrette.