1 1/2 c Flour (or a little less)
1/2 ts Sugar
3/4 c Lo-fat Cottage cheese,drained
Egg
1 ts Dried Basil, crushed
Med Green / Sweet Red Pepper
1 c Shredded Mozzarella Cheese *
1 pk Active dry Yeast
1 ts Cooking oil
1 tb Cornmeal
2 tb Grated Parmesan Cheese
Clove Garlic, minced
1 c Sliced fresh Mushrooms
* Part-skim.
For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add oil and 1/2 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 warm place till double (about 30 minutes).
Punch down. Cover; let rest 10 minutes.
On a floured surface roll dough into a 14 inch 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 1/8 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 degree oven
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