Title: Cheesy Pepper and Mushroom Pizza
Categories: Diet Pizza
Yield: 6 Servings

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.

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