Cheesy Pepper and Mushroom Pizza

Cheesy Pepper and Mushroom Pizza

1 1/2 cups flour
1/2 teaspoon sugar
3/4 cup low fat cottage cheese, drained
1 egg
1 teaspoon dried basil, crushed
1 medium green or sweet red pepper
1 cup shredded mozzarella cheese
1 package active dry yeast
1 teaspoon cooking oil
1 tablespoon cornmeal
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 cup sliced fresh mushrooms

For crust, mix 3/4 cup of the flour, the yeast, sugar and 1/4 teaspoon
salt. Add oil and 1/2 cup warm water; 120 to 130F. Beat with electric
mixer on low speed 30 seconds, scraping the bowl. Beat on high speed 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 warm place till double
about 30 minutes. Punch down. Cover; let rest 10 minutes. On a floured
surface roll dough into a 14 inch circle. Place on a pizza pan sprayed
with Pam and sprinkled with the cornmeal. Build up edges slightly.
Bake crust in 425F oven about 10 minutes or lightly browned. In a
blender combine cottage cheese, egg, Parmesan cheese, basil, garlic
and 1/8 teaspoon pepper. Cover; blend till smooth. Spread over hot
crust. Cut green pepper into rings. Place atop pizza with mushrooms.
Sprinkle with Mozzarella. Bake in 425F oven till hot. 6 servings.