Chicago-Style Pizza

• 2 1/2 cups flour, all-purpose
• 1 package yeast, active dry fast-rising, active dry
• 18 teaspoon salt
• 1 cup water
• 2 teaspoons olive oil
• 3 tablespoons soy sauce, light
• 1 1/2 teaspoons italian herbs crushed
• 1 each garlic cloves pressed
• 1 1/2 cups mozzarella cheese low fat, divided
• 1/4 pound mushrooms sliced
• 2 medium tomatoes cut into thin wedges
• 1 small green bell peppers

1. Combine first 3 ingredients in mixing bowl; stir in water and oil to form a ball.
2. Turn out on lightly floured board; knead 1 minute.
3. Shape dough into ball; place in lightly greased bowl.
4. Cover; let rise in warm place until doubled, 30 to 40 minutes.
5. Meanwhile, combine next 3 ingredients; set aside.
6. Punch down dough; divide into 6 equal pieces.
7. Roll out each piece to circle about 5 inches in diameter; place on lightly oiled baking sheets, building up edges slightly.
8. Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese.
9. Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture.
10. Top with remaining cheese.
11. Bake in 450 F. oven 15 to 20 minutes, or until golden.
12. Makes 4 to 6 servings.

flour, yeast, salt, water, olive oil, soy sauce, italian herbs, garlic, mozzarella cheese, mushrooms, tomatoes, green bell peppers

Taken from recipeland.com/recipe/v/chicago-style-pizza-37960 (may not work)