1 1/2 c Flour (or a little less)
1/2 ts Sugar
3/4 c Lo-fat Cottage cheese,draine
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 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 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 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.
