---------- Recipe via Meal-Master (tm) v8.02
       Title: PIZZA+++FGGT98B
  Categories: Italian
       Yield: 4 servings
            For the dough:-
       1 tb Active dry yeast
   1 1/4 c  Warm water
            Pinch of sugar
       4 c  Unbleached white flour
       1 ts Salt
       3 tb Olive oil
            For the topping:-
       2    Garlic;cloves
       3 tb Olive oil
            Salt to taste
   1 1/2 c  Tomato sauce
       2 c  Sliced mushrooms
   1 1/2    Sl Green peppers
       1 c  Sliced onion
   1 1/3 c  Low-fat cottage cheese
       3 ts Oregano
       4 ts Olive oil
   THE DOUGH:-  Place yeast, 1/4 cup warm water, and
   sugar in a large bowl or the work bowl of your food
   processor. Let proof (become bubbly). Mix in flour and
   salt. Mix in remaining 1 cup warm water and olive oil.
   Knead or process until dough is smooth and elastic,
   adding more flour if needed. Place dough in a large
   greased bowl, cover with a towel, and let rise for
   about 45 minutes. While the dough is rising, place 4
   unglazed, 5-inch square quarry tiles or pizza tiles in
   oven and heat oven to 450oF. Pizzas baked on such
   tiles have crunchier crusts. After dough has risen,
   divide it into 4 equal parts, form each into a smooth
   ball, and cover for 10 minutes. Roll the dough into 4
   small circles, 10 to 12 inches each. Wait 10 minutes
   more. Roll the dough thinner. a thin layer of cornmeal
   or grease pizza pan with oil. Place one rolled circle
   of dough on the pizza peel or in pizza pan. Crush
   garlic into olive oil. Paint surface of the dough with
   garlic oil and
   sprinkle with salt. Spoon about 1/4 cup tomato sauce
   over dough. Arrange mushrooms, green pepper and onion
   over tomato sauce. Put cottage cheese on top (as if it
   were mozzarella). Sprinkle with 3/4 teaspoon oregano
   and drizzle with olive oil. Bake for 10 - 20 minutes
   or until crust is golden brown. DEE PENROD