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    You are in: Home / Cheese / Portabella, Red Onion and Chevre Pizza (Whole Wheat Crust Abm) Recipe
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    Portabella, Red Onion and Chevre Pizza (Whole Wheat Crust Abm)

    Portabella, Red Onion and Chevre Pizza (Whole Wheat Crust Abm). Photo by IngridH

    1/2 Photos of Portabella, Red Onion and Chevre Pizza (Whole Wheat Crust Abm)

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hr 30 mins

    30 mins

    Mikekey's Note:

    A healthier hearty pizza with a whole wheat crust made in bread machine.

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    Units: US | Metric




    1. 1
      For crust:.
    2. 2
      Put ingredients into bread machine in order manufacturer calls for.
    3. 3
      Select dough cycle. (Knead and first rise only) Add more water, a teaspoon at a time, if needed, to make dough form a smooth ball.
    4. 4
      After machine finishes, remove dough and roll out on a lightly floured surface, to a circle, to fit 15" pizza pan. Spray pan and put crust on it. ( I have great success with Airbake Pizza Pan).
    5. 5
      Meanwhile, heat 2 tbls. olive oil in skillet and saute onion and mushroom, with rosemary, until onions are soft. Stir in salt and pepper, and remove from heat and cool.
    6. 6
      Drain off liquid and save for use in soup or pasta sauce.
    7. 7
      To make pizza:.
    8. 8
      Preheat oven to 425°F.
    9. 9
      Brush crust with remaining 2 tbls. oil. Spread mushrooms and onions over crust. Sprinkle with cheeses.
    10. 10
      Bake for 15 to 20 minutes, or until crust is deep brown and topping is bubbling hot.

    Ratings & Reviews:

    • on August 23, 2009


      Yum! I'm eating this pizza as I write, and it is just outstanding! When I went to start the dough, I found that the gremlins had only left me 1/2 cup of whole wheat flour, so I used that plus 2 1/2 cups bread flour. To compensate, I dropped the yeast to 2 1/4 teaspoons. As noted in the directions, I had to add a little water to get the dough to the right consistancy, today it took almost 2 tablespoons, but I added a teaspoon at a time, until it looked like a nice, smooth ball. Beautiful dough, it was so easy to work with! Today I was cooking for one, so I only rolled out half of the dough to make a smaller pizza. I don't have the same kind of pan that you do, I was baking on a pizza stone, so I sprinkled cornmeal on the back of a sheet pan, and assembled my pizza there before sliding it onto the preheated stone. I got a nice, chewy, thick crust with excellent flavor. I could use this recipe for plain flatbread, and be perfectly happy with it. For the toppings, I used two cremini mushrooms instead of the portobello (same 'shroom, just smaller), and in addition to the ingredients you called for, I added a sliced fig, fresh from the garden. I loved all of it! The rosemary is a nice background flavor that complements the cheeses and vegetables; the fig gave a really nice sweet note. Coming out of the oven, this was just beautiful- the edges of the goat cheese were lightly browned, and the crust was perfectly golden- crispy on the outside, and chewy on the inside. I always thought pizza was a hassle to make at home, but I will definitely make this one again. Thanks for posting a wonderful recipe!

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    Nutritional Facts for Portabella, Red Onion and Chevre Pizza (Whole Wheat Crust Abm)

    Serving Size: 1 (370 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 743.4
    Calories from Fat 306
    Total Fat 34.0 g
    Saturated Fat 11.1 g
    Cholesterol 34.5 mg
    Sodium 1834.8 mg
    Total Carbohydrate 85.7 g
    Dietary Fiber 9.6 g
    Sugars 10.4 g
    Protein 28.2 g

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