This is not your usual pizza, but it is unusually appetizing. Garlic oil, asparagus, and potato slices, along with cream cheese and mozzarella top Perfect Parmesan Pizza Crust.


Recipe Summary

15 mins
33 mins
20 mins
1 hr 8 mins
6 servings, 1/6 pizza (128 g) each


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oven to 450 degrees F (230 degrees C).

  • Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.

  • Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.

  • Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.

  • Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.


*Use this recipe for Perfect Parmesan Pizza Dough:


Don't have a brick of cream cheese on hand? Simply crumble 1/3 cup PHILADELPHIA Cream Cheese Product (removed straight from the fridge) over pizza instead.

Family Fun:

Let each family member top their portion with their favourite pizza toppings before baking as directed.


Prepare using KRAFT Super Stretchy Part Skim Mozzarella Shredded Cheese.

Nutrition Facts

251 calories; protein 9.6g 19% DV; carbohydrates 23.4g 8% DV; fat 13g 20% DV; cholesterol 30.3mg 10% DV; sodium 375.5mg 15% DV. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
I tried this recipe as written with the accompanying parmesan pizza crust recipe and it was perfect! It's a great pizza for those who don't like a lot of sauce. The cream cheese provides enough creaminess for this dish. Will definitely be making this again! Read More