Ingredients
- 1 egg
- 190 gr flour
- 110 gr mozzarella cheese (shredded)
- 90 gr lo-fat cottage cheese
- 85 gr mushrooms (sliced fresh)
- 10 gr parmesan cheese (grated)
- 8 gr cornmeal
- 5 ml cooking oil
- 2 gr sugar
- 1 gr basil (dried)
- 1 package dry yeast (active)
part-skim For crust, mix 0.75 cup of the flour, the yeast, sugar, and quarter t salt. Add oil and half cup warm water (120-130 deg). Beat with electric mixer on low speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in as much of the 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 till double (about 30 minutes). Punch down. Cover; let rest 10 minutes. On a floured surface roll dough into a 36 cm circle. Place on a pizza pan sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly. Bake crust in 425 deg F oven about 10 minutes or lightly browned. In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic, and 0.125 t pepper. Cover; blend till smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with Mozzarella. Bake in 425 deg oven till hot. * Per serving: 224 calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356 mg sodium, 212 mg potassium.