Recipe by PHILADELPHIA Cream Cheese
"Melting cream cheese onto the crust of this 3-cheese pizza keeps the dough tender and provides a creamy sauce-like base for the caramelized onions and toppings."
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olive oil, divided
sweet onion, thinly sliced, separated into rings
frozen pizza dough, thawed
1 large clove
PHILADELPHIA Cream Cheese, softened
KRAFT Shredded Mozzarella Cheese
DIGIORNO Grated Romano Cheese
crushed red pepper
Outstanding! My husband and I loved it, and we got our neighbors hooked on it. The only thing I did differently was use Pillbury's canned pizza dough, since I prefer it over frozen dough. (Theirs tastes sweeter and reminds me of their cresent rolls).
I used pre-baked pizza crusts and added artichoke hearts and Alaskan King Crab, which one would think would take this over the top. But it was just okay for me, a bit on th boring side, but Hubs called it "pretty 'D' good." I couldn't tell the cream cheese was even there; perhaps more would have made a difference. I believe caramelizing the onions is inportant, but even that didn't make this pizza stand out in my mind, nor did the addition of the crabmeat or artichokes. So this was forgettable for me. Hubs enjoyed it, but even he rated it just three stars.
If you want to get SIX stars, add a little vanilla extract to the softened cream cheese and one packet of Splenda. Mix together before spreading on the pizza. No one will be able to pin point the "secret ingredients" and it's a total winner!
This was excellent. Pre-baking the crust made it very crispy. i took it a little further by adding some odds and ends from the fridge. I had about 1.5 oz of dried mushrooms I reconstituted, diced, and sauteed with the onions along with some minced garlic a a small amount of spinach. I also added a small amount smoked dried tomatoes that were julienned. The shredded cheese I had was a mixture of mozzarella, provolone, romano, parmesan and asiago.
We loved it. I did not add the red pepper and probably added extra mozzarella because I just topped it and didn’t bother to measure the amount of cheese. This is a nice change from our usual pizza. Absolutely delicious – fabulous recipe. I’ll be making this again.
Delicious! I had a pre-baked crust so I skipped the first cook time. Sauteed the garlic with the onions. I spread the cream cheese over the crust, topped with cobly jack instead of mozzarella cause that's what I had. I then put the onion garlic mixture on that and topped with parmesan. I know I made quite a few changes and I usually don't, but I know this would be delicious with the other cheeses too ;)
This type of pizza could have potential, but I thought it tasted more like an onion tart than any pizza I have tried. The onion flavor, definitely dominated the pizza. I basically made it near exact as the recipe. I am not a huge fan of hard cheeses melted. They do not melt well in my opinion. With the amount, it made all of the cheese on top hard, which I expected. I ended up using parmesan which is similar and I thought, for a hard cheese, 1/2 cup was way too much. I thought less than half that amount would have been plenty. The only other change I made was using only 1/4 tsp. of the red pepper flakes. I used whipped cream cheese and low fat mozzarella, but that did not seem to be a problem. I also sprinkled a little cornmeal on the pan, as I usually do with pizza. I can see something similar working as a small appetizer, but not as a pizza taste or texture wise.
I followed the recipe exactly and I loved it. I probably used a bit more mozzerella cheese but the cream cheese was still very tasty and the carmelized onions were wonderful. The addition of the garlic to the first bake made it so good. I'll be making this agian.
* Percent Daily Values are based on a 2,000 calorie diet.
White and Gold Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 163
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