Cheesy pepper and mushroom pizza

6 servings

Ingredients

Quantity Ingredient
1½ cup Flour (or a little less)
½ teaspoon Sugar
¾ cup Lo-fat Cottage cheese,draine
Egg
1 teaspoon Dried Basil, crushed
Med Green / Sweet Red Pepper
1 cup Shredded Mozzarella Cheese *
1 pack Active dry Yeast
1 teaspoon Cooking oil
1 tablespoon Cornmeal
2 tablespoons Grated Parmesan Cheese
Clove Garlic, minced
1 cup Sliced fresh Mushrooms

Directions

* part-skim

For crust, mix ¾ cup of the flour, the yeast, sugar, and ¼ t salt. Add oil and ½ 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 ⅛ 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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