¼ oz yeast
1 Tbsp sugar
3 ¼ cup flour, divided
⅓ cup olive oil, divided
1 small red onion, cut into 1/2-inch-wide wedges
1 Tbsp sugar
6 oz shitake mushrooms, sliced
2 Tbsp cornmeal
½ cup PHILADELPHIA savory garlic cooking creme
1 Tbsp chopped fresh rosemary
8 oz KRAFT shredded Italian five cheese with a TOUCH OF PHILADELPHIA
- 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.
Kraft Kitchens tips:
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.
*Made with quality cheeses crafted in the USA.
Provided by: Kraft Shredded Cheese with a touch of Philadelphia
Per Single Serving / Serves 8 Total
- Calories 410
- Total Fat 17 g
- Saturated Fat 6 g
- Sodium 320 mg
- Total Carbohydrates 48 g
- Fiber 2 g
- Protein 14 g
- Cholesterol 30 mg
- Sugars 6 g
- Iron 15%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.