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CHEESY PEPPER AND MUSHROOM PIZZA

Category:    Low-cal, Cheese
Yield:6 servings
 
  1 1/2 c  Flour (or a little less)            1 pk Active dry Yeast
    1/2 ts Sugar                               1 ts Cooking oil
    3/4 c  Lo-fat Cottage cheese,draine        1 tb Cornmeal
           Egg                                 2 tb Grated Parmesan Cheese
      1 ts Dried Basil, crushed                     Clove Garlic, minced
           Med Green / Sweet Red Pepper        1 c  Sliced fresh Mushrooms
      1 c  Shredded Mozzarella Cheese *   
 
  *  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.
 

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