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---------- Recipe via Meal-Master (tm) v8.02
Title: Chicago-Style Pizza
Categories: Main dish, Vegetarian, Ovo-lacto
Yield: 4 servings
2 1/2 c All-purpose flour
1 pk Fast-rising active dry yeast
1/8 ts Salt
1 c Water (120 to 130 F.)
2 ts Olive oil
3 tb Kikkoman Lite Soy Sauce
1 1/2 ts Dried Italian herbs, crushed
1 Garlic clove; pressed
1 1/2 c Shredded low fat Mozzarella
- cheese, divided
1/4 lb Mushrooms, sliced
2 md Tomatoes
-- cut into thin wedges
1 sm Green bell pepper; sliced
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.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
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