Cheesy Pepper and Mushroom Pizza

Combine 1¼ cups all-purpose flour, the active dry yeast, ¼ teaspoon salt, and ½ teaspoon sugar in a large bowl.

Heat 1 cup water to 110–115°F, then stir the warm water and 1 teaspoon cooking oil into the dry ingredients until a soft dough forms.

Knead the dough on a lightly floured surface for 5–8 minutes until smooth and elastic, adding extra flour as needed to prevent sticking.

Shape the dough into a ball, place it in a bowl lightly coated with nonstick spray, cover with a damp cloth, and let rise in a warm place until doubled in bulk.

Punch down the dough, then stretch and press it onto a pizza pan lightly coated with nonstick spray and sprinkled with 1 tablespoon cornmeal.

Combine the drained low-fat cottage cheese, egg, grated Parmesan cheese, crushed dried basil, minced garlic, and ⅛ teaspoon pepper in a small bowl, then spread this mixture evenly over the dough crust.

Slice the green or red sweet pepper into rings or strips, removing seeds and membranes, then arrange over the cheese layer.

Scatter the sliced fresh mushrooms evenly over the peppers, then sprinkle the shredded part-skim mozzarella cheese over the entire pizza.

Preheat the oven to 375°F, then bake the pizza for 25–30 minutes until the crust is golden brown and the cheese is bubbly and lightly browned.

Remove the pizza from the oven and let rest for 2–3 minutes before slicing and serving.