Recipe - Chicago-Style Pizza

2 One half cup Allpurpose flour
1 pack Fastrising active dry yeast
1/8 teaspoon Salt
1 cup Water (120 to 130 F.)
2 teaspoon Olive oil
3 tablespoon Kikkoman Lite Soy Sauce
1 One half teaspoon Dried Italian herbs, crushed
1 Garlic clove; pressed
1 One half cup Shredded low fat Mozzarella
cheese, divided
One fourth pound Mushrooms, cut or sliced up
2 md Tomatoes
cut into thin wedges
1 small Green bell pepper; cut or sliced up

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

Makes 4 to 6 servings.

Source: An American Cooking Tour Featuring Kikkoman LowSalt Sauces
Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kikkoman.zip