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2 1/2 c All-purpose flour
1 pk Fast-rising active dry yeast
1/8 ts Salt
1 c Water (120 to 130 F.)
2 ts Olive oil
3 tb Kikkoman Lite Soy Sauce
1 1/2 ts Dried Italian herbs, crushed
1 Garlic clove; pressed
1 1/2 c Shredded low fat Mozzarella
- cheese, divided 1/4 lb Mushrooms, sliced
2 md Tomatoes
– cut into thin wedges 1 sm Green bell pepper; sliced
Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball.
Turn out on lightly floured board; knead 1 minute.
Shape dough into ball; place in lightly greased bowl. Cover; let rise in warm place until doubled, 30 to 40 minutes. Meanwhile, combine next 3 ingredients; set aside.
Punch down dough; divide into 6 equal pieces.
Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly.
Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese.
Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture.
Top with remaining cheese.
Bake in 450 F.
oven 15 to 20 minutes, or until golden. Makes 4 to 6 servings.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias
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