Ingredients
DOUGH:1 cup water (70° to 80°)1 tablespoon olive oil1 teaspoon sugar1 teaspoon salt3 cups all-purpose flour1 package (1/4 ounce) active dry yeastTOPPING:2 cups sliced fresh mushrooms1/2 cup chopped onion3 tablespoons olive oil3 garlic cloves, minced2 tablespoons minced fresh basilFILLING:2 cups shredded part-skim mozzarella cheese1 cup (8 ounces) ricotta cheese1/4 cup grated Romano cheese1 tablespoon minced fresh parsley
Preparation
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).
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.
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.
In a small bowl, combine the filling ingredients; spread over crust. Sprinkle with vegetable topping.
Bake at 400° for 35-45 minutes or until crust is golden brown.
