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Chicago-style pizza
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Entrees, Ethnic, Ovo-lacto, Pizzas, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| cup | All-purpose flour | | 1
| pack | Fast-rising active dry yeast 1 ?c Shredded low fat Mozzarella | | 1/8
| tsp | Salt | | 1
| cup | Water (120 to 130 F.) | | 2
| tsp | Olive oil | | 3
| tbsp | Kikkoman Lite Soy Sauce | | 1 1/2
| tsp | Dried Italian herbs, crushed | | 1
| | Garlic clove, pressed | | | - cheese, divided | | 1/4
| lbs | Mushrooms, sliced | | 2
| med | Tomatoes | | | -- cut into thin wedges | | 1
| small | Green bell pepper, sliced |
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Procedures:
| 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. |
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