Pizza with Philadelphia Cooking Creme
I’ve been curious about the new Philadelphia “Cooking Creme” for a while. Joseph thought they seemed disgusting, so I decided to sneak it into one of our meals. And I’m happy with the result! The base of this pizza is Italian Cheese & Herb spread mixed with ricotta. I’ve never had a white pizza before, but it was a nice alternative to tomato sauce. Â It’sÂ definitelyÂ better than Alfredo sauce, which I really hate the taste of.
I like making pizza because it’s hands-on and easy! I just whip up my favorite pizza dough, set out a few different toppings, and Joseph and I can each make our own.
Before entering the oven–Joseph’s is the symmetrical one on the left.
I put them in the oven about 8 minutes–until the cheese melted and the vegetables softened and warmed a bit. Â (My mini-pizza was a little bit too tall as I went overboard on the veggies)
Pizza with Philadelphia Cooking Cremefrom Buns in my Oven
2 pizza crusts (store bought or homemade)
1 container Philadelphia brand Italian Cheese and Herb Cooking Creme
4 ounces ricotta cheese
1 â€“ 1/2 cups cooked and chopped chicken
6 ounces fresh mozzarella, thinly sliced, or more to taste
Additional toppings of your choice (I like mushrooms, zucchini, bell peppers, fresh sliced tomatoes, and green onions)
parsley, for garnish
Preheat the oven as directed for your pizza crust.
In a small bowl, mix together the cooking creme and Ricotta cheese. Spread on the two pizza crusts. Top with the chicken, tomato slices, and green onions. Place the sliced mozzarella on top of the pizzas. Sprinkle with parsley to make everything pretty.
Bake as directed on your pizza crust. Let the pizza rest five minutes before cutting.
Note:Â The recipe above makes two large pizzas, so cut it in half for one large pizza or 4-6 miniatures.