Yield: 4 servings

Measure Ingredient
\N \N For the dough:-
1 tablespoon Active dry yeast
1¼ cup Warm water
\N \N Pinch of sugar
4 cups Unbleached white flour
1 teaspoon Salt
3 tablespoons Olive oil
\N \N For the topping:-
2 \N Garlic;cloves
3 tablespoons Olive oil
\N \N Salt to taste
1½ cup Tomato sauce
2 cups Sliced mushrooms
1½ \N Sl Green peppers
1 cup Sliced onion
1⅓ cup Low-fat cottage cheese
3 teaspoons Oregano
4 teaspoons Olive oil

THE DOUGH:- Place yeast, ¼ cup warm water, and sugar in a large bowl or the work bowl of your food processor. Let proof (become bubbly). Mix in flour and salt. Mix in remaining 1 cup warm water and olive oil. Knead or process until dough is smooth and elastic, adding more flour if needed. Place dough in a large greased bowl, cover with a towel, and let rise for about 45 minutes. While the dough is rising, place 4 unglazed, 5-inch square quarry tiles or pizza tiles in oven and heat oven to 450oF. Pizzas baked on such tiles have crunchier crusts. After dough has risen, divide it into 4 equal parts, form each into a smooth ball, and cover for 10 minutes. Roll the dough into 4 small circles, 10 to 12 inches each. Wait 10 minutes more. Roll the dough thinner. a thin layer of cornmeal or grease pizza pan with oil. Place one rolled circle of dough on the pizza peel or in pizza pan. Crush garlic into olive oil. Paint surface of the dough with garlic oil and

sprinkle with salt. Spoon about ¼ cup tomato sauce over dough.

Arrange mushrooms, green pepper and onion over tomato sauce. Put cottage cheese on top (as if it were mozzarella). Sprinkle with ¾ teaspoon oregano and drizzle with olive oil. Bake for 10 - 20 minutes or until crust is golden brown. DEE PENROD

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