---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cheese Pepper & Mushroom Pizza
 Categories: Low-fat, Cheese, Pizza
      Yield: 6 Servings
 
  1 1/2 c  Flour; or a little less
    1/2 ts Sugar
    3/4 c  Low-fat Cottage cheese;
           - drained
           Egg
      1 ts Dried basil; crushed
      1 md Green or sweet red pepper
      1 c  Part-skim mozzarella cheese;
           - shredded
      1    Pkg active dry yeast
      1 ts Cooking oil
      1 tb Corn meal
      2 tb Parmesan Cheese; grated
      1 cl Garlic; minced
      1 c  Fresh mushrooms; sliced
 
  Crust:

  Mix 3/4 cup flour, yeast, sugar, and 1/4 ts salt. Add oil and
  1/2 cup warm water (120 to 130°F). Beat with electric mixer on low
  speed for 30 seconds, scraping the bowl. Beat on high speed for
  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
  until double, about 30 minutes. Punch down. Cover; let rest
  10 minutes.

  On a floured surface roll dough into a 14" circle. Place on a pizza
  pan sprayed with Pam and sprinkled with the corn meal. Build up
  edges slightly. Bake crust in 425°F oven about 10 minutes or
  lightly browned.

  In a blender combine cottage cheese, egg, Parmesan cheese, basil,
  garlic, and 1/8 ts pepper. Cover; blend until smooth. Spread over
  hot crust. Cut green pepper into rings. Place atop pizza with
  mushrooms. Sprinkle with Mozzarella. Bake in 425°F oven until hot.

  Per serving: 224 cal, 15 g protein, 26 g carbs, 7 g fat,
  60 mg cholesterol, 356 mg sodium, 212 mg potassium
 
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