Portabella, Red Onion and Chevre Pizza (Whole Wheat Crust Abm)

A healthier hearty pizza with a whole wheat crust made in bread machine.

• Ready In: 2 hrs
• Serves: 4

Ingredients

• Crust

• 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

• Pizza

• 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

Directions

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.