Pampered Chef Recipes

Mushroom Focaccia Bread

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  • 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 to 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


  1. Heat oven to 400 degrees F.
  2. 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.
  3. In Classic Batter Bowl, combine pizza crust mix, yeast packet and 1 tablespoon of the seasoning mi. 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.
  4. 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.
  5. 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.
  6. Bake 25 to 30 minutes or until golden brown.
  7. Remove to Stackable Cooling Rack; cool 10 minutes.
  8. Cut using Pizza Cutter; serve using Large Serving Spatula.

Yield: 12 servings or 24 sample servings


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


(Light) Per serving: Calories 210, Total Fat 7g, Saturated Fat 1.5g, Cholesterol 5mg, Carbohydrate 32g, Protein 8g, Sodium 290mg, Fiber 2g


Recipe credit: Pampered Chef

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