Mushroom-Pepper Pizza

• 2 1/2 teaspoons rapid rise yeast
• 2 cups bread flour
• 1 teaspoon salt
• 1 teaspoon olive oil
• 3/4 cup plus 3 tablespoons water
• 3 tablespoons bread flour, divided
• Vegetable cooking spray
• 1 tablespoon cornmeal
• 1 cup thinly sliced fresh mushrooms
• 1/2 cup thinly sliced onion
• 6 cloves garlic, thinly sliced
• 1 large sweet red pepper, thinly sliced
• 1 teaspoon garlic-flavored olive oil
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 1 1/4 cups (5 ounces) shredded reduced-fat Cheddar cheese

1. Combine first 3 ingredients in a large mixing bowl; stir well. Combine olive oil and water in a saucepan; heat to 120u0b0 to 130u0b0.
2. Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed.
3. Sprinkle 2 tablespoons bread flour evenly over work surface.
4. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in bulk.
5. Sprinkle remaining 1 tablespoon bread flour evenly over work surface. Punch dough down; roll to a 14-inch circle on floured work surface. Transfer dough to a 14-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Set aside.
6. Combine mushrooms and next 3 ingredients in a large bowl. Add garlic-flavored olive oil; toss well. Add oregano and next 3 ingredients; stir well. Arrange vegetable mixture evenly over pizza crust; sprinkle cheese evenly over vegetables. Bake at 425u0b0 for 15 to 20 minutes. Cut into wedges.

yeast, bread flour, salt, olive oil, water, bread flour, vegetable cooking spray, cornmeal, mushrooms, onion, garlic, sweet red pepper, garlic, fresh oregano, salt, black pepper, ground red pepper, cheddar cheese

Taken from www.myrecipes.com/recipe/mushroom-pepper-pizza (may not work)