Cheesy pepper and mushroom pizza~
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour (or a little less) |
| 1 | pack | Active dry Yeast |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Cooking oil |
| ½ | cup | Warm water (120-130 deg) |
| ¾ | cup | Lo-fat Cottage cheese -- |
| Drained | ||
| 1 | tablespoon | Cornmeal |
| Egg | ||
| 2 | tablespoons | Grated Parmesan Cheese |
| 1 | teaspoon | Dried Basil -- crushed |
| Clove Garlic -- minced | ||
| ⅛ | teaspoon | Pepper |
| medium | Green / Sweet Red Pepper | |
| 1 | cup | Sliced fresh Mushrooms |
| 1 | cup | Shredded Part-skim |
| Mozzarella Cheese | ||
Directions
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.
Recipe By : Better Homes and Gardens, "Diet Recipe Card Library" From: Marjorie Scofield Date: 05-02-95 (160) Fido: Recipes