The original version of this recipe is from the Philadelphia website located at cookphilly.com. While I was making this, I changed things by upping the temperature for a more crispy crust and also by adding a little Feta cheese.
Personally, I think everything is bett-a with Feta. But then again, I’m a cheese girl. Use Feta, or don’t use it, but trust me, this pizza begs for Feta!
This past weekend, I had the best pizza I’ve ever eaten. Blue cheese and duck pizza. I’m adding that to my list of things to make, except I’ll use bacon. Maybe even two varieties, one white pizza and one with barbecue sauce. Blue cheese, bacon, and barbecue sauce – my favorite combination on a burger.
Yeah.. drooling here.
- 1 ready-to-use baked 12″ pizza crust
- 1/2 c Philadelphia Italian Cheese & Herb Cooking Creme
- 1 tomato, thinly sliced
- 8 fresh basil leaves, torn into pieces
- 1/2 c mozzarella cheese
- 1/4 c feta cheese
- Heat oven to 450 degrees.
- Spread cooking creme on pizza crust. Top with tomato slices, fresh basil, mozzarella cheese, and feta cheese.
- Place pizza directly on oven rack and bake for 10 minutes or until cheese is melted.
As you can see in the photo, I made two pizzas so I could use the entire tub of cooking creme. If you want to do the same, just double all the ingredients. I forgot to calculate the calorie count on this so I’ll try to do it next time I make it.
Using reduced fat feta cheese and skim mozzarella cheese is the best way to reduce the calories. Instead of regular tomatoes, you may also use roasted red pepper slices or sun dried tomatoes.