Mushroom-Pepper Pizza

Ingredients

• 0.3 teaspoon pepper black
• 2 cups bread flour 
• 3 tablespoons bread flour divided
• 1 tablespoon cornmeal 
• 1 cup mushrooms fresh thinly sliced
• 6 cloves garlic thinly sliced
• 0.3 teaspoon ground pepper red
• 5 ounces cheddar cheese shredded reduced-fat
• 1 teaspoon olive oil 
• 1 teaspoon garlic-flavored olive oil 
• 0.5 cup onion thinly sliced
• 1 tablespoon oregano fresh chopped
• 1 large bell pepper sweet red thinly sliced
• 0.3 teaspoon salt 
• 1 teaspoon salt 
• 0.8 cup water 
• 2.5 teaspoons rapid rise yeast 

Equipment

• bowl
• sauce pan
• oven
• mixing bowl
• pizza pan
• hand mixer

Directions

1. Combine first 3 ingredients in a large mixing bowl; stir well.
2. Combine olive oil and water in a saucepan; heat to 120 to 13
3. Gradually add liquid mixture to flour mixture, beating well at low speed of an electric mixer. Beat 2 additional minutes at medium speed.
4. Sprinkle 2 tablespoons bread flour evenly over work surface.
5. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes).
6. Place in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.
7. Sprinkle remaining 1 tablespoon bread flour evenly over work surface. Punch dough down; roll to a 14-inch circle on floured work surface.
8. Transfer dough to a 14-inch pizza pan coated with cooking spray and sprinkled with cornmeal. Set aside.
9. Combine mushrooms and next 3 ingredients in a large bowl.
10. Add garlic-flavored olive oil; toss well.
11. Add oregano and next 3 ingredients; stir well. Arrange vegetable mixture evenly over pizza crust; sprinkle cheese evenly over vegetables.
12. Bake at 425 for 15 to 20 minutes.
13. Cut into wedges.