3 ounces Real California mascarpone cheese
1 (10-inch) extra-thin cracker-style pizza crust
3 ounces caramelized onions
2 tablespoons diced Medjool dates
3 ounces shredded Real California part-skim mozzarella
3 ounces crumbled Real California creamy blue cheese
1 tablespoon diced smoked almonds
Spread mascarpone evenly over crust; sprinkle with onions and dates. Blend mozzarella and blue cheese; sprinkle over crust. Bake at 475°F until crust has golden edge and crisp bottom and cheese is slightly browned. Sprinkle with almonds.
Recipe courtesy of Chef Mark Todd for the California Milk Advisory Board
