Chicago-style pizza Recipe

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Chicago-style pizza

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Entrees, Ethnic, Ovo-lacto, Pizzas, Vegetarian	Rating:	0
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Ingredients:

2 1/2	cup	All-purpose flour
1	pack	Fast-rising active dry yeast 1 ?c Shredded low fat Mozzarella
1/8	tsp	Salt
1	cup	Water (120 to 130 F.)
2	tsp	Olive oil
3	tbsp	Kikkoman Lite Soy Sauce
1 1/2	tsp	Dried Italian herbs, crushed
1		Garlic clove, pressed
		- cheese, divided
1/4	lbs	Mushrooms, sliced
2	med	Tomatoes
		-- cut into thin wedges
1	small	Green bell pepper, sliced

Procedures:

1	Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball.
2	Turn out on lightly floured board; knead 1 minute.
3	Shape dough into ball; place in lightly greased bowl.
4	Cover; let rise in warm place until doubled, 30 to 40 minutes.
5	Meanwhile, combine next 3 ingredients; set aside.
6	Punch down dough; divide into 6 equal pieces.
7	Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly.
8	Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese.
9	Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture.
10	Top with remaining cheese.
11	Bake in 450°F. oven 15 to 20 minutes, or until golden.
12	Makes 4 to 6 servings.