Cheesy Pepper & Mushroom Pizza

Directions

For crust, mix ¾ cup of the flour, the yeast, sugar, and ¼ teaspoon salt.

Add oil and ½ cup warm water (120-130 deg).

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 a warm place until 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 non stick cooking spray and sprinkled with cornmeal.

Build up edges slightly.

Bake crust in 425℉ (220℃) F oven about 10 minutes or lightly browned.

In a blender combine cottage cheese, egg, parmesan cheese, basil, garlic, and ⅛ teaspoon pepper.

Cover; blend until smooth.

Spread over hot crust.

Cut green pepper into rings.

Place atop pizza with mushrooms.

Sprinkle with Mozzarella.

Bake in 425℉ (220℃) oven until hot.