- 1 cup warm water (105 degrees to 115 degrees F)
- 1 (.25 ounce) package yeast
- 1 tablespoon sugar
- 3 1/4 cups flour, divided
- 1/4 cup olive oil
- 1 tablespoon olive oil
- 1 small red onion, cut into 1/2-inch-wide wedges
- 1 tablespoon sugar
- 6 ounces shiitake mushrooms, sliced
- 2 tablespoons cornmeal
- 1/2 cup PHILADELPHIA Savory Garlic Cooking Creme
- 1 tablespoon chopped fresh rosemary
- 1 (8 ounce) package KRAFT Shredded Italian Five Cheese with a TOUCH OF PHILADELPHIA
- Add warm water to combined yeast and sugar in large bowl; stir. Let stand 5 min. Stir in 3 cups flour and 3 Tbsp. oil until mixture is well blended and forms soft dough. Place on work surface sprinkled with remaining flour. Knead dough until smooth and elastic; shape into ball. Place in separate large bowl brushed with 1 Tbsp. oil; turn dough over. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
- Meanwhile, cook onions and sugar in remaining oil in medium skillet on medium-low heat 10 to 12 min. or until onions are caramelized, stirring occasionally. Add mushrooms; cook 5 min., stirring occasionally.
- Heat oven to 450 degrees F. Spray baking sheet with cooking spray; sprinkle with cornmeal. Pat dough into 13×9-inch rectangle on prepared baking sheet. Bake 5 min. Spread with cooking creme; top with vegetable mixture, rosemary and shredded cheese.
- Bake 10 to 12 min. or until crust is golden brown and cheese is melted.