White Pizza with Mushrooms

White Pizza with Mushrooms

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"Mushroom, red onion wedges, rosemary, and creamy garlic spread on a homemade crust are topped with a shredded Italian cheese blend for a pizza-night family favorite."

Ingredients

1 h 32 m {{adjustedServings}} servings 410 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Heat oven to 450 degrees F. 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.
  4. Bake 10 to 12 min. or until crust is golden brown and cheese is melted.

Footnotes

  • * 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.
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