astray recipes: Chicago-style pizza

Categories: Main dish; Vegetarian; Ovo-lacto
Yield: 4 Servings

Measure	Ingredient
2½ cup	All-purpose flour
1 pack	Fast-rising active dry yeast
⅛ teaspoon	Salt
1 cup	Water (120 to 130 F.)
2 teaspoons	Olive oil
3 tablespoons	Kikkoman Lite Soy Sauce
1½ teaspoon	Dried Italian herbs, crushed
1	Garlic clove; pressed
1½ cup	Shredded low fat Mozzarella cheese, divided
¼ pounds	Mushrooms, sliced
2 mediums	Tomatoes cut into thin wedges
1 small	Green bell pepper; sliced

Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball. Turn out on lightly floured board; knead 1 minute. Shape dough into ball; place in lightly greased bowl. Cover; let rise in warm place until doubled, 30 to 40 minutes. Meanwhile, combine next 3 ingredients; set aside. Punch down dough; divide into 6 equal pieces.

Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly. Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese.

Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture. Top with remaining cheese. Bake in 450 F. oven 15 to 20 minutes, or until golden.

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.

Electronic format courtesy of Karen Mintzias

chicago-style pizza