Cheesy Pepper and Mushroom Pizza

Category : Pizza

Yield: 6

Ingredients (Help):
1 1/2 c Flour (or a little less) 1 pk Active dry Yeast
1/2 ts Sugar 1 ts Cooking oil
3/4 c Lo-fat Cottage cheese,draine 1 tb Cornmeal
Egg 2 tb Grated Parmesan Cheese
1 ts Dried Basil, crushed Clove Garlic, minced
Med Green / Sweet Red Pepper 1 c Sliced fresh Mushrooms
1 c Shredded Mozzarella Cheese *

* part-skim

For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add
oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low
speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in
as much of the remaining flour as you can. Then, knead in enough remaining
flour to make a moderately stiff dough that is smooth and elastic (5
minutes total). Shape into a ball. Place in a greased bowl; turn once.
Cover; let rise in a warm place till double (about 30 minutes). Punch down.
Cover; let rest 10 minutes.
On a floured surface roll dough into a 14" circle. Place on a pizza pan
sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly.
Bake crust in 425 deg F oven about 10 minutes or lightly browned.
In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic,
and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut
green pepper into rings. Place atop pizza with mushrooms. Sprinkle with
Mozzarella. Bake in 425 deg oven till hot.
********************************************************** Per serving: 224
calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356
mg sodium, 212 mg potassium.

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