Portabella, Red Onion And Chevre Pizza (whole Wheat Crust Abm)

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup water (more may be needed)
• 2 tablespoons olive oil
• 3 tablespoons nonfat dry milk powder
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 1/2 cups bread flour
• 1 1/2 cups whole wheat flour
• 1 tablespoon dry yeast
• 1 medium red onion, peeled and sliced
• 1 lb portabella mushroom, sliced
• 4 tablespoons olive oil, divided
• 2 tablespoons fresh rosemary, chopped or 1 teaspoon chopped dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup parmesan cheese, shredded
• 4 ounces chevre cheese, crumbled

Recipe

• 1 for crust:.
• 2 put ingredients into bread machine in order manufacturer calls for.
• 3 select dough cycle. (knead and first rise only) add more water, a teaspoon at a time, if needed, to make dough form a smooth ball.
• 4 after machine finishes, remove dough and roll out on a lightly floured surface, to a circle, to fit 15" pizza pan. spray pan and put crust on it. ( i have great success with airbake pizza pan).
• 5 meanwhile, heat 2 tbls. olive oil in skillet and saute onion and mushroom, with rosemary, until onions are soft. stir in salt and pepper, and remove from heat and cool.
• 6 drain off liquid and save for use in soup or pasta sauce.
• 7 to make pizza:.
• 8 preheat oven to 425°f.
• 9 brush crust with remaining 2 tbls. oil. spread mushrooms and onions over crust. sprinkle with cheeses.
• 10 bake for 15 to 20 minutes, or until crust is deep brown and topping is bubbling hot.