Mushroom Focaccia Bread

Source: The Pampered Chef

16 ounces mushrooms, sliced
1 small onion, chopped (1 cup)
1 (16 ounce) pouch Pantry Pizza Crust & Roll Mix (including yeast packet)
1 tablespoon plus 1 teaspoon Pantry Rosemary Herb Seasoning Mix (optional)
1 1/4 cups very warm water (120 degrees F-130 degrees F)
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

Heat oven to 400 degrees F.

Slice mushrooms using Egg Slicer Plus. Chop onion using Food Chopper. Heat Stir-Fry Skillet over high heat; spray lightly with oil using Kitchen Spritzer. Add mushrooms and onions; cook, stirring frequently, 5 to 7 minutes or until golden brown and all liquid is absorbed. Remove from heat; set aside.

In Classic Batter 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 to 10 times. Lightly sprinkle Rectangle Stone with flour using Flour/Sugar Shaker. Roll out to edges of baking stone using lightly floured Baker's Roller.

In Small Batter Bowl, combine mayonnaise, garlic pressed with Garlic Press and remaining seasoning mix; mix well. Spread mayonnaise mixture evenly over dough using Large Spreader to within 1/2 inch of edge. Using Handy Scraper, make 1/2-inch deep cuts around edge of dough at 1/2-inch intervals, forming a decorative border.

Grate Parmesan cheese using Deluxe Cheese Grater. 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 to 30 minutes or until golden brown. Remove to Stackable Cooling Rack; cool 10 minutes. Cut using Pizza Cutter; serve using Large Serving Spatula.

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 (16 ounce) package hot roll mix can be substituted for the Pizza Crust & Roll Mix, if desired.