Cheesy Pepper and Mushroom Pizza Recipe Ingredients:
- 1 1/2 cup all-purpose flour
- 1 package active dry yeast
- 1/4 teaspoon salt
- 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
- 1/8 teaspoon pepper
- 1 medium green or red sweet pepper
- 1 cup sliced fresh mushrooms
- 1 cup shredded part-skim mozzarella cheese
For the crust, mix 3/4 cup of the flour, yeast, sugar, and salt. Add oil and 1/2 cup warm water (120 degrees F to 130 degrees 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.
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 for about 10 minutes or until lightly browned.
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 a pizza with mushrooms. Sprinkle with mozzarella. Bake in a 425 degree F oven for 10 minutes until hot.