Provided by Lois Phillips
1 1/2 cups whole wheat flour, divided
1 tsp active dry yeast
1 tsp sugar
1/2 cup warm water
1 tsp olive oil, divided
1/2 lb mushrooms, sliced (about 2 3/4 cups)
1/3 cup chopped onion
1 can tomato sauce
1 small green pepper, cut into rings
4 ounce shredded, part skim mozzarella cheese
1 Tbs parmesan cheese
In a medium sized bowl, combine 3/4 cup flour, yeast, and sugar. Add water and 2 tsp oil. With a mixer at low speed, beat until flour is just moistened. Gradually stir in remaining flour to make soft dough.
On a lightly floured surface, knead dough 5 minutes or until smooth and elastic. Place dough in a greased bowl, turning to expose greased portion. Cover with a towel, and set aside in a warm place to rise 45 minutes or until doubled in size.
In a large nonstick skillet over medium heat, heat remaining oil. Add mushrooms and onion, cook stirring occasionally for 5 minutes or until tender. Punch down dough. Spray pizza pan with cooking spray. Form the dough to fit pan. Spread tomato sauce over dough. Arrange green pepper rings. Sprinkle with mushrooms and onion mixture. Sprinkle with cheese. Bake 15 to 20 minutes or until crust is brown.
