| 1 | Directions: dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes. |
| 2 | Place flour, ?cup cornmeal, and ?teaspoon salt in a food processor, and pulse 2 times or until blended. |
| 3 | With processor on, slowly add yeast mixture and 1 tablespoon of oil through food chute; process until dough forms a ball. |
| 4 | Process for 1 additional minute. |
| 5 | Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. |
| 6 | Place the dough in a bowl coated with cooking spray, turning dough to coat top. |
| 7 | Cover the dough, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. |
| 8 | Heat 1 tablespoon oil in a large nonstick skillet over medium heat. |
| 9 | Add bell pepper, onion, and crushed garlic, and saute for 5 minutes. |
| 10 | Add mushrooms, dried oregano, and ?teaspoon salt; saute 3 minutes or until tender. |
| 11 | Remove from heat; let cool. |
| 12 | Punch dough down; cover and let rest for 5 minutes. |
| 13 | Divide dough in half. |
| 14 | Roll each half of dough into an 11-inch circle on a lightly floured surface. |
| 15 | Place the dough into 2 (9-inch) round cake pans coated with cooking spray and each sprinkled with 1 tablespoon cornmeal; press dough up sides of pan. |
| 16 | Cover and let rise 20 minutes or until puffy. |
| 17 | Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes. |
| 18 | Sprinkle cheeses evenly over pizzas. |
| 19 | Bake at 475 °F for 15 minutes. |
| 20 | Reduce oven temperature to 375 degrees, and bake an additional 15 minutes. |
| 21 | Cut each pizza into 8 wedges. |
| 22 | Garnish with oregano sprigs, if desired. |
| 23 | Nutritional info: calories 342 (28% from fat); protein 14.8g; fat 10.6g (sat 4.4g, mono 3.4g, poly 0.9g); carb 47.2g; fiber 3.4g; chol 19mg; iron 3.6mg; sodium 417mg; calc 261mg |
