Tuscan Divinity Caramelized Shallots and Grapes Sausage Pizza
Kraft Philadelphia Whipped Cream Cheese
Kraft Grated Parmesan Cheese, plus 3/4 teaspoon, divided
coarsely ground black pepper
Bertolli Olive Oil, divided
Johnsonville Ground Hot Italian Sausage
thinly sliced shallots
halved green and red seedless grapes
(12 inch) Boboli Thin Pizza Crust
thinly sliced prosciutto, torn into bite size pieces
shredded Kraft Mozzarella cheese
shredded Fontina cheese
chopped rosemary leaves
Preheat oven to 450 F.
In a medium bowl, stir together cream cheese, 3 tablespoons parmesan cheese, and black pepper until well combined. Set aside.
In a large sauté pan, over medium heat, add 1 tablespoon olive oil and sausage.
Cook and crumble sausage, until no longer pink, about 5-6 minutes. Transfer to plate. Cover to keep warm. Do not drain off fat from pan.
In the same sauté pan, over medium high heat, add 2 tablespoons olive oil and shallots.
Cook, stirring occasionally, until just beginning to caramelize, about 10 minutes.
Stir in grapes.
Cook an additional 3 minutes, or until onions are golden brown.
Remove to a plate.
Place pizza crust on a pizza baking sheet or pizza stone.
Spread cream cheese mixture over crust to about 1/2 inch from edge.
Top with caramelized shallots and grapes; cooked sausage, prosciutto, Mozzarella and Fontina cheeses, and rosemary.
Bake 7 minutes.
In a small bowl, combine remaining 1 tablespoon olive oil and 3/4 teaspoon parmesan cheese.
Brush over pizza crust.
Return to oven; bake an additional 1 minute or until cheeses have melted.
Cut into wedges; serve immediately.