YIELD Makes 4 servings
INGREDIENTS
Crust 1/2 cup warm water 1 package fast-rising active dry yeast 2 teaspoons vegetable oil 1/4 teaspoon salt 1/2 cup whole wheat flour 1 cup all-purpose flour Topping 1 cup sliced mushrooms 1 clove garlic, thinly sliced 1 can (8 ounces) no-salt-added tomato sauce 1/2 teaspoon basil, chopped 1/8 teaspoon black pepper 1 green bell pepper, seeded and sliced into rings 1/2 cup Italian-style smoked turkey sausage, sliced 1/2 cup (2 ounces) shredded part-skim mozzarella cheesePREPARATION:
- Preheat oven to 450°F. Pour water and yeast into medium bowl. Stir until completely dissolved. Using wire whisk, stir in oil, salt and whole wheat flour until blended. Using wooden spoon, stir in all-purpose flour until soft dough forms. Turn dough out onto lightly floured surface. Knead dough 5 minutes.
- Spray medium bowl with olive-oil-flavored nonstick cooking spray. Place dough in bowl; cover with plastic wrap. Let dough rest 15 to 20 minutes. Spray 12-inch pizza pan with nonstick cooking spray. Roll out dough to about 1/2-inch thickness. Press dough into prepared pizza pan. Set aside.
- Spray large skillet with nonstick cooking spray. Add mushrooms, garlic and 2 tablespoons water. Cook and stir over high heat 5 minutes or until water evaporates and mushrooms are lightly browned. Reduce heat to low. Add tomato sauce, basil and black pepper; mix well. Spread sauce on pizza crust. Top sauce with pepper rings, sausage and cheese. Bake 12 to 14 minutes or until cheese is golden.