Anonymous

1 1/2 cups flour

1/2 teaspoon sugar

3/4 cup low fat cottage cheese, drained

1 egg

1 teaspoon dried basil, crushed

1 medium green or sweet red pepper

1 cup shredded mozzarella cheese

1 package active dry yeast

1 teaspoon cooking oil

1 tablespoon cornmeal

2 tablespoons grated Parmesan cheese

1 clove garlic, minced

1 cup sliced fresh mushrooms

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 130F. 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 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 Pam and sprinkled with the cornmeal. Build up edges slightly. Bake crust in

425F oven about 10 minutes or lightly browned. In a blender combine cottage cheese, egg,

Parmesan cheese, 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 425F oven till hot. 6 servings.