Title: Chicago-style pizza
 Categories: Main dish, Vegetarian, Ovo-lacto
      Yield: 4 Servings
 
  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.