Cheesy Pepper And Mushroom Pizza Recipe
This Cheesy Pepper And Mushroom Pizza recipe is totally satisfying, Guaranteed! This Cheesy Pepper And Mushroom Pizza makes a compelling Main Dish for most party meals. It is an Italian cuisine delicacy. A good way to use up Cheese is to make some amazing Cheesy Pepper And Mushroom Pizza. You do not need to be a gourmet to gauge how delicious and flavorful this dish is.
Ingredients
1 1/4 to 1 1/2 cups all purpose flour
1 package active dry yeast
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 medium green or sweet red pepper
1 cup sliced fresh mushrooms
1 cup shredded part skim mozzarella cheese
Directions
For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 teaspoon salt.
Add oil and 1/2 cup warm water (120° to 130°).
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 till 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° oven about 10 minutes or till lightly browned.
In a blender container combine cottage cheese, egg, Parmesan, basil, garlic, and 1/8 teaspoon pepper.
Cover; blend till smooth.
Spread over hot crust.
Cut green pepper into rings.
Place atop pizza with mushrooms.
Sprinkle with mozzarella.
Bake in a 425° oven 10 minutes till hot.
Add oil and 1/2 cup warm water (120° to 130°).
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 till 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° oven about 10 minutes or till lightly browned.
In a blender container combine cottage cheese, egg, Parmesan, basil, garlic, and 1/8 teaspoon pepper.
Cover; blend till smooth.
Spread over hot crust.
Cut green pepper into rings.
Place atop pizza with mushrooms.
Sprinkle with mozzarella.
Bake in a 425° oven 10 minutes till hot.
