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Sinclair Ferguson

Chicago-Style Pizza

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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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“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”

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