Chicago-style Pizza

Description
Makes 4 to 6 servings.

Ingredients

 * 2½ cups all-purpose flour
 * 1 pack fast-rising active dry yeast
 * ⅛ tsp salt
 * 1 cup water (120 °F to 130 °F)
 * 2 tsp olive oil
 * 3 tbsp Kikkoman lite soy sauce
 * 1½ tsp dried Italian herbs, crushed
 * 1 garlic clove, pressed
 * 1½ cups shredded low fat mozzarella cheese, divided
 * ¼ lbs mushrooms, sliced
 * 2 med tomatoes, cut into thin wedges
 * 1 small green bell pepper, sliced

Directions

 * 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. Shape dough into ball; place in lightly greased bowl. Cover; let rise in warm place until doubled, 30 to 40 minutes.
 * 3) Meanwhile, combine next 3 ingredients; set aside.
 * 4) 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.
 * 5) Brush circles with half of soy sauce mixture; sprinkle with 1 cup cheese.
 * 6) Divide vegetables between pizzas; brush vegetables with remaining soy sauce mixture.
 * 7) Top with remaining cheese.
 * 8) Bake in 450 °F oven 15 to 20 minutes, or until golden.