Cheesy Pepper and Mushroom Pizza

• 1 1/2 cups flour, all-purpose
• 1/2 teaspoon sugar
• 3/4 cup cottage cheese (low-fat 1%) drained
• 1 each eggs
• 1 teaspoon basil dried, crushed
• 1 medium sweet red bell peppers green, or sweet red
• 1 cup mozzarella cheese part skim, shredded
• 1 each yeast, active dry packaged
• 1 teaspoon vegetable oil
• 1 tablespoon cornmeal
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 1 each garlic cloves minced
• 1 cup mushrooms fresh, sliced

1. For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 teaspoon salt.
2. Add oil and 1/2 cup warm water (120-130 deg).
3. Beat with electric mixer on low speed 30 seconds, scraping the bowl.
4. Beat on high speed 3 minutes.
5. Stir in as much of the remaining flour as you can.
6. Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total).
7. Shape into a ball.
8. Place in a greased bowl; turn once.
9. Cover; let rise in a warm place until double (about 30 minutes).
10. Punch down.
11. Cover; let rest 10 minutes.
12. On a floured surface roll dough into a 14 inch circle.
13. Place on a pizza pan sprayed with non stick cooking spray and sprinkled with cornmeal.
14. Build up edges slightly.
15. Bake crust in 425F (220C) F oven about 10 minutes or lightly browned.
16. In a blender combine cottage cheese, egg, parmesan cheese, basil, garlic, and 18 teaspoon pepper.
17. Cover; blend until smooth.
18. Spread over hot crust.
19. Cut green pepper into rings.
20. Place atop pizza with mushrooms.
21. Sprinkle with Mozzarella.
22. Bake in 425F (220C) oven until hot.

flour, sugar, cottage cheese, eggs, basil, sweet red bell peppers, mozzarella cheese, yeast, vegetable oil, cornmeal, parmesan, garlic, mushrooms

Taken from recipeland.com/recipe/v/cheesy-pepper-mushroom-pizza-44846 (may not work)