Chicago-style pizza
4 Servings
Ingredients
| Quantity | 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 |
Directions
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