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Pizza Bianco

Here's the perfect pizza for cheese lovers. Served with a green salad, it makes a satisfying meal. You can use store-bought dough if you don't have a bread machine.—Christine Omar, Harwich Port, Massachusetts

12-16 ServingsPrep: 20 min. + standing Bake: 35 min.

Ingredients

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

Directions

In bread machine pan, place dough ingredients in order suggested by
manufacturer. Select dough setting (check dough after 5 minutes of
mixing; add 1 to 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

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Pizza Bianco (continued)

Directions (continued)

13-in. x 9-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.
Yield: 12-16 slices.

Nutrition Facts: 1 piece (prepared with fat-free ricotta) equals 385 calories, 16 g fat (5 g saturated fat), 25 mg cholesterol, 512 mg sodium, 42 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 reduced-fat milk, 1 fat.

Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.