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Cheesy Pepper and Mushroom Pizza
Ingredients
1½ cup flour (or a little less)
½ tspn sugar
¾ cup lo-fat cottage cheese, drained
egg
1 tspn dried basil, crushed
med green / sweet red pepper
1 cup shredded mozzarella cheese (part skimmed)
1 pkt active dry yeast
1 tspn cooking oil
1 tbsp cornmeal
2 tbsp grated parmesan cheese
clove garlic, minced
1 cup sliced fresh mushrooms
1. For crust, mix ¾ cup of the flour, the yeast, sugar, and ¼ t salt. Add oil and ½ cup warm water (120-130º). 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.
2. 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 425º F oven about 10 minutes or lightly browned. In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic, and ¼ tspn pepper. Cover; blend till smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with mozzarella. Bake in 425º oven till hot.
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