Main dishes

White Pizza with Mushrooms

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photo by:kraft

time

prep:

20 min

total:

1 hr 32 min

servings

total:

8 servings

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What You Need

cup warm water (105ºF to 115ºF)

pkt. (1/4 oz.) yeast

Tbsp. sugar

3-1/4

cups flour, divided

1/4

cup plus 1 Tbsp. olive oil, divided

small red onion, cut into 1/2-inch-wide wedges

Tbsp. sugar

oz. shiitake mushrooms, sliced

Tbsp. cornmeal

1/2

cup PHILADELPHIA Savory Garlic Cooking Creme

Tbsp. chopped fresh rosemary

pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Make It

ADD warm water to combined yeast and sugar in large bowl; stir. Let stand 5 min. Stir in 3 cups flour and 3 Tbsp. oil until mixture is well blended and forms soft dough. Place on work surface sprinkled with remaining flour. Knead dough until smooth and elastic; shape into ball. Place in separate large bowl brushed with 1 Tbsp. oil; turn dough over. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.

MEANWHILE, cook onions and sugar in remaining oil in medium skillet on medium-low heat 10 to 12 min. or until onions are caramelized, stirring occasionally. Add mushrooms; cook 5 min., stirring occasionally.

HEAT oven to 450ºF. Spray baking sheet with cooking spray; sprinkle with cornmeal. Pat dough into 13x9-inch rectangle on prepared baking sheet. Bake 5 min. Spread with cooking creme; top with vegetable mixture, rosemary and shredded cheese.

BAKE 10 to 12 min. or until crust is golden brown and cheese is melted.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.

Use Your Mixer

If you have a stand mixer, you can use it to mix the dough ingredients instead of stirring them together by hand. For easier mixing, use the dough hook attachment.