Cheesy Pepper and Mushroom Pizza - SuperBowl

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Cheesy Pepper and Mushroom Pizza

Source: Better Homes and Gardens

 

Makes 6 servings

Prep: 55 minutes

Bake: 20 minutes

 

Ingredients

a.. 1-14 to 1-1/2 cups all-purpose flour

b.. 1 package active dry yeast

c.. 1/4 teaspoon salt

d.. 1/2 teaspoon sugar

e.. 1 teaspoon cooking oil

f.. Nonstick spray coating

g.. 1 tablespoon cornmeal

h.. 3/4 cup low-fat cottage cheese, drained

i.. 1 egg

j.. 2 tablespoons grated Parmesan cheese

k.. 1 teaspoon dried basil, crushed

l.. 1 clove garlic, minced

m.. 1/8 teaspoon pepper

n.. 1 medium green or red sweet pepper

o.. 1 cup sliced fresh mushrooms

p.. 1 cup shredded part-skim mozzarella cheese

 

Directions

1. For crust, mix 3/4 cup of the flour, the yeast, sugar, and salt. Add oil and

1/2 cup warm water (120 degree F to 130 degree F). 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

until double (about 30 minutes). Punch down. Cover; let rest 10 minutes.

 

2. 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 degree F oven about 10 minutes or until

lightly browned.

 

3. In a blender container combine cottage cheese, egg, Parmesan, basil, garlic,

and pepper. Cover; blend until smooth. Spread over hot crust. Cut green pepper

into rings. Place atop pizza with mushrooms. Sprinkle with mozzarella. Bake in a

425 degree F oven 10 minutes until hot. Makes 6 servings.

 

Jenn B aka Mom2Sam and Tiny

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