White Pizza with Mushrooms

Kraft Shredded Cheese with a touch of Philadelphia

Made it,
Loved it.

Serving size 8

Prep Time 20MIN

Total Time 1HR32MIN

Ingredients

1 cup warm water (105ºF to 115ºF)
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

Directions

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:

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.

*Made with quality cheeses crafted in the USA.