Pizza Bianco

• 1 cup water (70u0b0 to 80u0b0)
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 tablespoons minced fresh basil
• 2 cups shredded part-skim mozzarella cheese
• 1 cup (8 ounces) ricotta cheese
• 1/4 cup grated Romano cheese
• 1 tablespoon minced fresh parsley

1. In bread machine pan, place dough ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Press dough into a 13x9-in. baking dish coated with cooking spray; build up edges slightly.
3. In a large skillet, saute mushrooms and onion in oil for 3-5 minutes or until onion is crisp-tender. Add garlic; cook 1 minute longer. Stir in basil.
4. In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping.
5. Bake at 400u0b0 for 35-45 minutes or until crust is golden brown.

water, olive oil, sugar, salt, allpurpose, active dry yeast, mushrooms, onion, olive oil, garlic, fresh basil, mozzarella cheese, ricotta cheese, romano cheese, parsley

Taken from www.tasteofhome.com/recipes/pizza-bianco/ (may not work)