KitchenAid KFP72BL Use & Care Guide - Page 30
Fresh Vegetable Portobello Pizza
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Fresh Vegetable Portobello Pizza 1 recipe pizza dough (pg. 27) 8 ounces provolone or whole milk mozzarella cheese 1 clove garlic 1 medium onion, halved lengthwise 1 medium green bell pepper, seeded and halved lengthwise 6 ounces portobello mushroom caps 4-5 Roma tomatoes (about 10 oz.) Cornmeal 1 teaspoon oregano leaves 1⁄2 teaspoon salt 1⁄4 teaspoon coarsely ground pepper 2 tablespoons freshly grated Parmesan cheese Prepare pizza dough and let rest as directed in recipe. Position reversible slicing/shredding disc in work bowl to shred. Add provolone cheese. Process to shred. Set aside. Exchange shredding disc for multipurpose blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, 5 to 10 seconds. Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add onion and green pepper. Process to slice. Spray large nonstick skillet with cooking spray, sauté 2 to 3 minutes or until softened. Set aside. Add mushrooms through feed tube. Process to slice. Add to skillet; sauté 1 to 3 minutes or until soft. Remove from heat. Add tomatoes through feed tube. Process to slice. Drain liquid. Grease pizza pan or large baking sheet. Sprinkle with cornmeal. Press dough into 12-inch circle on pan. Spread 1 cup provolone cheese on crust. Top with tomatoes; sprinkle with oregano and salt. Top with remaining vegetables. Sprinkle with pepper. Bake at 425°F for 15 minutes. Top with remaining provolone and Parmesan cheeses. Bake for 6 to 8 minutes more, until crust is golden brown and cheese is melted. Yield: 6 servings. Per serving: About 340 cal, 16 g pro, 33 g carb, 16 g total fat, 8 g sat fat, 30 mg chol, 770 mg sod. 28