For the dough:-
1 tb Active dry yeast
1 1/4 c  Warm water
Pinch of sugar
4 c  Unbleached white flour
1 ts Salt
3 tb Olive oil
For the topping:-
2    Garlic;cloves
3 tb Olive oil
Salt to taste
1 1/2 c  Tomato sauce
2 c  Sliced mushrooms
1 1/2    Sl Green peppers
1 c  Sliced onion
1 1/3 c  Low-fat cottage cheese
3 ts Oregano
4 ts Olive oil

THE DOUGH:- Place yeast, 1/4 cup warm water, and sugar in a large bowl or
the work bowl of your food processor. Let proof (become bubbly). Mix in
flour and salt. Mix in remaining 1 cup warm water and olive oil. Knead or
process until dough is smooth and elastic, adding more flour if needed.
Place dough in a large greased bowl, cover with a towel, and let rise for
about 45 minutes. While the dough is rising, place 4 unglazed, 5-inch
square quarry tiles or pizza tiles in oven and heat oven to 450oF. Pizzas
baked on such tiles have crunchier crusts. After dough has risen, divide it
into 4 equal parts, form each into a smooth ball, and cover for 10 minutes.
Roll the dough into 4 small circles, 10 to 12 inches each. Wait 10 minutes
more. Roll the dough thinner. a thin layer of cornmeal or grease pizza pan
with oil. Place one rolled circle of dough on the pizza peel or in pizza
pan. Crush garlic into olive oil. Paint surface of the dough with garlic
oil and

sprinkle with salt. Spoon about 1/4 cup tomato sauce over dough. Arrange
mushrooms, green pepper and onion over tomato sauce. Put cottage cheese on
top (as if it were mozzarella). Sprinkle with 3/4 teaspoon oregano and
drizzle with olive oil. Bake for 10 – 20 minutes or until crust is golden
brown. DEE PENROD