Ingredients
1
cup sliced fresh mushrooms
1
medium yellow or red bell pepper, cut into 1-inch pieces
1
medium onion, cut into thin wedges
3
tablespoons olive oil
3/4
teaspoon coarse (kosher or sea) salt
2
cups Gold Medal™ all-purpose flour
1
tablespoon sugar
1 1/4
teaspoons regular active dry yeast
3/4
cup warm water
2
tablespoons chopped fresh basil
2
cans (14.5 oz each) Muir Glen™ organic fire roasted diced tomatoes, drained
1
package (4 oz) crumbled goat cheese
Preparation
Heat oven to 450°F. In ungreased 15x10x1-inch pan, toss mushrooms, bell pepper and onion with 1 tablespoon of the oil. Sprinkle with 1/4 teaspoon of the salt; toss. Spread evenly in pan. Bake 12 to 16 minutes, stirring once, until vegetables are tender.
Meanwhile, in medium bowl, stir together 1 cup of the flour, the sugar, yeast, remaining 1/2 teaspoon salt, the warm water and 1 tablespoon of the remaining oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in remaining 1 cup flour and the basil to form a soft dough.
On lightly floured surface, knead about 5 minutes or until smooth and elastic. Cover; let rest 10 minutes.
Spray large cookie sheet with cooking spray. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 12 to 14 minutes or until light golden brown.
Brush crust with remaining 1 tablespoon oil. Spread roasted vegetable mixture and tomatoes evenly over crust; sprinkle with cheese. Bake 6 to 8 minutes longer or until vegetables are warm and cheese is softened.
