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Poolside Pizza

Yield: 2 (12-inch) pizzas

3 cups all-purpose flour
2 tablespoons grated Parmesan cheese
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil

2/3 cup pesto sauce
2 cups shredded Cheddar cheese
1 (4-ounce) jar diced pimientos

Balsamic Mushroom Topping
1/4 cup olive oil
1 pound (about 5 cups) sliced fresh mushrooms
1/2 cup thinly sliced red onion
1 tablespoon balsamic vinegar
1 teaspoon dried thyme leaves

In a large bowl, combine 1 cup flour, cheese, undissolved yeast, and salt. Heat water and olive oil until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Meanwhile prepare the Balsamic Mushroom Topping:
In a large skillet over medium-high heat, heat olive oil. Add mushrooms and onion. Cook 5 minutes, stirring occasionally. Add balsamic vinegar and thyme. Cook 2 minutes, stirring occasionally. Remove from heat; drain well. Set aside.

Divide dough in half. Shape each half into a ball; roll each into 12-inch circle. Place each on 12-inch pizza pan brushed with olive oil and sprinkled with cornmeal. Form a standing rim by pinching the edge of the dough. Prick surface with fork; let rest 10 minutes.

Pre-bake bake at 450 F for 10 minutes. Remove from pans; place on wire racks. Spread with pesto sauce, sprinkle with 1/2 cup cheese. Top with Balsamic Mushroom Topping and pimientos. Sprinkle with remaining 1/2 cup cheese.

Bake on wire rack at 450 F for 10 minutes or until cheese melts. Serve immediately.

Nutrition Information Per Serving 1 slice, 1/12 of recipe (2.6 ounces)
Calories 170, Total fat 10 g, Saturated fat 3.5 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrates 14 g, Dietary fiber < 1 g, Sugars 1 g, Protein 6 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

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