Mushroom Pizza


1 1/4 – 1 1/2 Cups all-purpose flour

1 package active dry yeast

1/2 teaspoon sugar

1 teaspoon cooking oil

Non-stick spray coating

1 tablespoon cornmeal

1/4 cup low-fat cottage cheese, drained

1 egg

2 tablespoons grated pan-parmesan cheese

2 tablespoon dried basil, crushed

1 clove garlic, minced

1 medium green or red capsicum

1 cup sliced fresh mushrooms

1 cup shredded part-skim mozzarella cheese



For crust, mix 1 1/4 cup of the flour, the yeast, sugar, and 1/4 teaspoon salt. Add oil and 1/2 cup of warm water. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 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 (should only take about 5 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (should take about 30 minutes). Punch down, cover and let rest for about 10 minutes.

On a floured surface, roll dough into a 35cm circle. Place on a pizza pan sprayed with non-stick spray coating and sprinkled with the cornmeal. Build up the edges slightly. Bake crust in a 220 degree oven for about 10 minutes or until lightly browned.

In a blender, combine cottage cheese, egg, parmesan, basil, garlic and 1/8 teaspoon pepper. Blend until smooth. Spread over hot crust. Cut capsicum into rings and place on pizza with the mushrooms. Sprinkle with mozzarella. Bake in a 220 degree oven for 10 minutes or until hot.

Serves 6.

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