Post by marlaoh on Oct 22, 2002 6:20:14 GMT -6
Cheesy Pepper and Mushroom Pizza
Pureeing cottage cheese makes a creamy, rich-tasting cheese layer with fewer calories than traditional pizza cheeses.
Source: Better Homes and Gardens
1-1/4 to 1-1/2 cups all-purpose flour
1 package active dry yeast
1/4 teaspoon salt
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
1/8 teaspoon pepper
1 medium green or red sweet pepper
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese
1. For crust, mix 3/4 cup of the flour, the yeast, sugar, and salt. Add oil and 1/2 cup warm water (120 to 130 degrees F). 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 until double (about 30 minutes). Punch down. Cover; let rest 10 minutes.
2. 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 degree F oven about 10 minutes or until lightly browned.
3. In a blender container combine cottage cheese, egg, Parmesan, basil, garlic, and pepper. Cover; blend until smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with mozzarella. Bake in a 425 degree F oven 10 minutes until hot. Makes 6 servings.
Pureeing cottage cheese makes a creamy, rich-tasting cheese layer with fewer calories than traditional pizza cheeses.
Source: Better Homes and Gardens
1-1/4 to 1-1/2 cups all-purpose flour
1 package active dry yeast
1/4 teaspoon salt
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
1/8 teaspoon pepper
1 medium green or red sweet pepper
1 cup sliced fresh mushrooms
1 cup shredded part-skim mozzarella cheese
1. For crust, mix 3/4 cup of the flour, the yeast, sugar, and salt. Add oil and 1/2 cup warm water (120 to 130 degrees F). 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 until double (about 30 minutes). Punch down. Cover; let rest 10 minutes.
2. 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 degree F oven about 10 minutes or until lightly browned.
3. In a blender container combine cottage cheese, egg, Parmesan, basil, garlic, and pepper. Cover; blend until smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with mozzarella. Bake in a 425 degree F oven 10 minutes until hot. Makes 6 servings.