Wine Mushroom Pizza

About 1 1/2 cups all-purpose flour, divided
1 package active dry yeast
1/2 cup water
1 tablespoon vegetable oil
1 teaspoon salt
1/2 cup dry red wine
1 (8 ounce) can tomato sauce
2 teaspoons instant minced onion
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon Worcestershire sauce
1 (6 ounce) can sliced mushrooms, drained
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Combine 3/4 cup flour and yeast in a medium bowl. Combine water, cooking oil and salt in another bowl. Heat to lukewarm in microwave. Add to flour mixture and beat well. Add 3/4 cup more flour to make a stiff dough. Knead until smooth. Place in a greased bowl. Turn once to grease surface. Cover and let rise until more than double.

Punch dough down. Let rest 10 minutes.

Roll dough to a 12-inch circle. Place in a 12-inch pizza pan. Form edge. Prick crust. Bake at 450 degrees F for 13 to 15 minutes.

In a small saucepan, combine red wine, tomato sauce, onion, basil, oregano and Worcestershire sauce. Boil until reduced to 1 cup. Spread over crust. Arrange mushrooms on top. Sprinkle with mozzarella and Parmesan. Bake 10 minutes more.

Makes one 12-inch pizza.