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Mushroom-Pepper Pizza

Yield 8 servings.

Ingredients

  • 2 1/2 teaspoons rapid rise yeast
  • 2 cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon olive oil
  • 3/4 cup plus 3 tablespoons water
  • 3 tablespoons bread flour, divided
  • Vegetable cooking spray
  • 1 tablespoon cornmeal
  • 1 cup thinly sliced fresh mushrooms
  • 1/2 cup thinly sliced onion
  • 6 cloves garlic, thinly sliced
  • 1 large sweet red pepper, thinly sliced
  • 1 teaspoon garlic-flavored olive oil
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground red pepper
  • 1 1/4 cups (5 ounces) shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 222
  • caloriesfromfat 22 %
  • fat 5.4 g
  • satfat 2.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 11 g
  • carbohydrate 32.1 g
  • fiber 0.0 g
  • cholesterol 11 mg
  • iron 0.0 mg
  • sodium 499 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 3 ingredients in a large mixing bowl; stir well. Combine olive oil and water in a saucepan; heat to 120° to 130°.

  2. Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed.

  3. Sprinkle 2 tablespoons bread flour evenly over work surface.

  4. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  5. Sprinkle remaining 1 tablespoon bread flour evenly over work surface. Punch dough down; roll to a 14-inch circle on floured work surface. Transfer dough to a 14-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Set aside.

  6. Combine mushrooms and next 3 ingredients in a large bowl. Add garlic-flavored olive oil; toss well. Add oregano and next 3 ingredients; stir well. Arrange vegetable mixture evenly over pizza crust; sprinkle cheese evenly over vegetables. Bake at 425° for 15 to 20 minutes. Cut into wedges.

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