Chicago-Style Pizza

Name: Chicago-Style Pizza
Ingredients: 2 1/2 cups flour, all-purpose; 1 package yeast, active dry fast-rising, active dry; 18 teaspoon salt; 1 cup water; 2 teaspoons olive oil; 3 tablespoons soy sauce, light; 1 1/2 teaspoons italian herbs crushed; 1 each garlic cloves pressed; 1 1/2 cups mozzarella cheese low fat, divided; 1/4 pound mushrooms sliced; 2 medium tomatoes cut into thin wedges; 1 small green bell peppers

12 ingredients

12 steps

Ingredients

2 1/2 cups flour, all-purpose
1 package yeast, active dry fast-rising, active dry
18 teaspoon salt
1 cup water
2 teaspoons olive oil
3 tablespoons soy sauce, light
1 1/2 teaspoons italian herbs crushed
1 each garlic cloves pressed
1 1/2 cups mozzarella cheese low fat, divided
1/4 pound mushrooms sliced
2 medium tomatoes cut into thin wedges
1 small green bell peppers

Directions

1

Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball.
2

Turn out on lightly floured board; knead 1 minute.
3

Shape dough into ball; place in lightly greased bowl.
4

Cover; let rise in warm place until doubled, 30 to 40 minutes.
5

Meanwhile, combine next 3 ingredients; set aside.
6

Punch down dough; divide into 6 equal pieces.
7

Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly.
8

Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese.
9

Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture.
10

Top with remaining cheese.
11

Bake in 450 F. oven 15 to 20 minutes, or until golden.
12

Makes 4 to 6 servings.