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Ingredients Jump to Instructions ↓

  1. 1 cup water (70 to 80 )

  2. 1 tablespoon olive oil

  3. 1 teaspoon sugar

  4. 1 teaspoon salt

  5. 3 cups all-purpose flour

  6. 1 package (1/4 ounce) active dry yeast TOPPING:

  7. 2 cups sliced fresh mushrooms

  8. 1/2 cup chopped onion

  9. 3 tablespoons olive oil

  10. 3 garlic cloves, minced

  11. 2 tablespoons minced fresh basil FILLING:

  12. 2 cups (8 ounces) shredded part-skim mozzarella cheese

  13. 1 cup (8 ounces) ricotta cheese

  14. 1/4 cup grated Romano cheese

  15. 1 tablespoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13-in. x 9-in. baking dish coated with cooking spray; build up edges slightly. In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil. In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping. Bake at 400° for 35-45 minutes or until crust is golden brown. Yield: 12-16 slices.

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