Mushroom Focaccia Bread
16 ounces mushrooms, sliced
1 small onion, chopped (1cup)
1 pouch (16 ounces) Pizza Crust & Roll Mix (including yeast packet)
1 tablespoon plus 1 teaspoon Rosemary Herb Seasoning Mix (optional)
1 1/4 cups very warm water (120ºF-130ºF)
2 tablespoons olive or vegetable oil
1/4 cup light mayonnaise
2 garlic cloves, pressed
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1. Preheat oven to 400ºF. Slice mushrooms. Chop onion. Heat a stir-fry skillet
over high heat; spray lightly with oil. Add mushrooms and onions; cook, stirring
frequently, 5-7 minutes or until golden brown and all liquid is absorbed. Remove
from heat; set aside.
2. In a bowl, combine pizza crust mix, yeast packet and 1 tablespoon of the
seasoning mix. Add water and oil; stir until mixture forms a ball. Turn dough
out onto well-floured cutting board. With floured hands, gently knead dough 8-10
times. Lightly sprinkle a rectangle stone with flour. Roll out to edges of
baking stone using lightly floured baker's roller.
3. In a bowl, combine mayonnaise, garlic and remaining seasoning mix; mix well.
Spread mayonnaise mixture evenly over dough to within 1/2 inch of edge. Make
1/2-inch deep cuts around edge of dough at 1/2-inch intervals, forming a
4. Grate Parmesan cheese. Sprinkle 1/2 cup of the cheese over mayonnaise mixture
and crust. Spoon mushroom mixture evenly over mayonnaise mixture. Sprinkle with
remaining cheese. Bake 25-30 minutes or until golden brown. Remove to cooling
rack; cool 10 minutes. Cut using a pizza cutter; serve.
Yield: 12 servings or 24 sample servings
Nutrients per serving: (Light) Calories 210, Total Fat 7 g, Saturated Fat 1.5 g,
Cholesterol 5 mg, Carbohydrate 32 g, Protein 8 g, Sodium 290 mg, Fiber 2 g
Cook's Tip: One package (16 ounces) hot roll mix can be substituted for the
Pizza Crust & Roll Mix, if desired.
Source: Pampered Chef