Chicago-Style Pizza

2 1/2 c All-purpose flour

1 pk Fast-rising active dry yeast

1/8 ts Salt

1 c Water (120 to 130 F.)

2 ts Olive oil

3 tb Kikkoman Lite Soy Sauce

1 1/2 ts Dried Italian herbs, crushed

1 Garlic clove; pressed

1 1/2 c Shredded low fat Mozzarella

- cheese, divided 1/4 lb Mushrooms, sliced

2 md Tomatoes

-- cut into thin wedges 1 sm Green bell pepper; sliced

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 Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias