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