| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Main dish, Vegetarian, Ovo-lacto | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip
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