Chicago-Style Pizza
Yield
4 - 6 servingsPrep
30 minCook
20 minReady
50 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
fast-rising, active dry |
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
water
|
|
| 2 | teaspoons |
olive oil
|
|
| 3 | tablespoons |
soy sauce, light
|
|
| 1 ½ | teaspoons |
italian herbs
crushed |
* |
| 1 | each |
garlic cloves
pressed |
|
| 1 ½ | cups |
mozzarella cheese
low fat, divided |
*
|
| ¼ | pound |
mushrooms
sliced |
|
| 2 | medium |
tomatoes
cut into thin wedges |
|
| 1 | small |
green bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 1 | package |
yeast, active dry
fast-rising, active dry |
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 1E+1 | ml |
olive oil
|
|
| 45 | ml |
soy sauce, light
|
|
| 7.5 | ml |
italian herbs
crushed |
* |
| 1 | each |
garlic cloves
pressed |
|
| 355 | ml |
mozzarella cheese
low fat, divided |
*
|
| 113.4 | g |
mushrooms
sliced |
|
| 2 | medium |
tomatoes
cut into thin wedges |
|
| 1 | small |
green bell peppers
|
|
Directions
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.
