Yield: 4 Servings
|2½ cup||All-purpose flour|
|1 pack||Fast-rising active dry yeast|
|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