Cheesy Pepper And Mushroom Pizza

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Flour - (or a little less)
1/2 teaspoon	2.5ml	Sugar
3/4 cup	109g / 3.8oz	Lo-fat cottage cheese - drained
		Egg
1 teaspoon	5ml	Dried basil - crushed
1 teaspoon	5ml	Green / sweet red pepper (medium)
1 cup	146g / 5.1oz	Shredded mozzarella cheese *
1		Active dry yeast
1 teaspoon	5ml	Cooking oil
1 tablespoon	15ml	Cornmeal
2 tablespoons	30ml	Grated parmesan cheese
1		Garlic - minced
1 cup	237ml	Sliced fresh mushrooms

Recipe 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 425F 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 425oven till hot.

Source:
Betty Crocker's Great Chicken Recipes

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