Chicago-style Pizza

Ingredients

2 1/2 c all purpose flour
1 package fast-rising dry yeast
1/8 ts salt
1 c water
2 ts olive oil
3 tb kikkoman lite soy sauce
1 1/2 ts italian herbs
1 garlic clove
1 1/2 c low fat mozzarella
1/4 lb mushrooms
2 tomatoes
1 slice green bell pepper

Instructions

Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball. Turn out on lightly floured board; knead 1 minute. Shape dough into ball; place in lightly greased bowl. Cover; let rise in warm place until doubled, 30 to 40 minutes. Meanwhile, combine next 3 ingredients; set aside. Punch down dough; divide into 6 equal pieces. Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly. Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese. Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture. Top with remaining cheese. Bake in 450 F. oven 15 to 20 minutes, or until golden. Makes 4 to 6 servings.