White and Gold Pizza

White and Gold Pizza


"Melting cream cheese onto the crust of this 3-cheese pizza keeps the dough tender and provides a creamy sauce-like base for the caramelized onions and toppings."

Ingredients 1 h 20 m {{adjustedServings}} servings 377 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 40.1g
  • 13%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oven to 425 degrees F.
  2. Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
  3. Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
  4. Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.
Tips & Tricks
Barbeque-Bacon Party Spread

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PHILLY Buffalo Chicken Dip

See how to put a quick-and-easy twist on buffalo wings.


  • Kraft Kitchens Tips
  • Make Ahead
  • Caramelized onions can be made ahead of time. Cool, then refrigerate up to 2 days before using as directed.
  • Smoked Salmon and Capers Pizza
  • Prepare as directed, using PHILADELPHIA Salmon Cream Cheese Spread and substituting 2 tsp. capers for the crushed red pepper.
  • Serving Suggestion
  • For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
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Reviews 9

  1. 15 Ratings


Outstanding! My husband and I loved it, and we got our neighbors hooked on it. The only thing I did differently was use Pillbury's canned pizza dough, since I prefer it over frozen dough. (Theirs tastes sweeter and reminds me of their cresent rolls).


If you want to get SIX stars, add a little vanilla extract to the softened cream cheese and one packet of Splenda. Mix together before spreading on the pizza. No one will be able to pin point the "secret ingredients" and it's a total winner!


This was excellent. Pre-baking the crust made it very crispy. i took it a little further by adding some odds and ends from the fridge. I had about 1.5 oz of dried mushrooms I reconstituted, diced, and sauteed with the onions along with some minced garlic a a small amount of spinach. I also added a small amount smoked dried tomatoes that were julienned. The shredded cheese I had was a mixture of mozzarella, provolone, romano, parmesan and asiago.