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| RECIPE FOR CHEESY PEPPER AND MUSHROOM PIZZA |
Title: Cheesy Pepper And Mushroom Pizza
Category: Low-cal Cheese-dairy
Serves: 6
Ingredients:
| 1.50 | c | Flour (or a little less) | | 0.50 | ts | Sugar | | 0.75 | c | Lo-fat Cottage cheese,draine | | | Egg | | 1.00 | ts | Dried Basil, crushed | | | Med Green / Sweet Red Pepper | | 1.00 | c | Shredded Mozzarella Cheese * | | 1.00 | pk | Active dry Yeast | | 1.00 | ts | Cooking oil | | 1.00 | tb | Cornmeal | | 2.00 | tb | Grated Parmesan Cheese | | | Clove Garlic, minced | | 1.00 | c | Sliced fresh Mushrooms |
Instructions:
* 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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