INGREDIENTS:
1 1/4 to 1 1/2 cups all-purpose flour
1 package active dry yeast
1/2 teaspoon sugar
1 teaspoon cooking oil
Nonstick spray coating
1 tablespoon cornmeal
3/4 cup low-fat cottage cheese, drained
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil, crushed
1 clove garlic, minced
1 medium green or sweet red pepper
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese
DIRECTIONS:
For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 teaspoon salt.
Add oil and 1/2 cup warm water (120° to 130°). Beat with electric mixer on
low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in
as much 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-inch circle. Place on a pizza pan
sprayed with nonstick spray coating and sprinkled with the cornmeal. Build
up edges slightly. Bake crust in a 425° oven about 10 minutes or till
lightly browned.
In a blender container combine cottage cheese, egg, Parmesan, basil, garlic,
and 1/8 teaspoon pepper. Cover; blend till smooth. Spread over hot crust.
Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with
mozzarella. Bake in a 425° oven 10 minutes till hot.
Serves 6.
TIME:
Preparation Time: 55 min.
Cooking Time: 20 min.
NUTRITIONAL INFORMATION PER SERVING:
15g protein
26g carbohydrate
7g fat
60mg cholesterol
356mg sodium
212mg potassium
Low Fat Low Cholesterol
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