Crust:
2 cups warm water (110°-115°);2 tablespoons active dry yeast;
2 teaspoons salt;
2 cups semolina flour;
1 cup whole-wheat flour;
1-1/3 cups unbleached flour.
Sauce:
3/4 cup sliced mozzarella; 1/4 cup nonfat cottage cheese;
1/4 teaspoon shredded fresh garlic;
fresh basil;
1/8 teaspoon dried oregano;
Freshly ground black pepper, to taste.
Assembly:
3/4 cup chopped red onions; 1 green pepper, chopped;
1/2 cup sliced roasted red peppers;
3 tomatoes, chopped;
8 ounces mozzarella cheese, shredded.
RECIPE METHOD
To make the crust: Coat a large bowl with a small amount of olive oil. In a small bowl, combine the water, honey or sugar and yeast. Let stand for 5 to 10 minutes.Meanwhile, in a food processor fitted with a plastic or steel blade, combine the salt, semolina flour and whole-wheat flour. Add the yeast mixture and 1 cup of the unbleached flour. Process until a ball forms in the bowl. Gradually add the remaining flour until the dough feels smooth to the touch and not too sticky. Transfer the dough to the oiled bowl and turn it so it is entirely coated with oil. Cover loosely with plastic wrap and set in a warm place (an oven with the light on works well) for 30 to 45 minutes.
To make the sauce: In a blender or food processor, combine the cream cheese, cottage cheese, garlic powder, basil and pepper. Set aside. To assemble the pizzas: Preheat the oven to 450°. Lightly coat 2 baking sheets with nonstick spray. Sprinkle with a little flour. Divide the dough into 8 pieces. Place the pieces on the prepared baking sheet and press into 6" circles. Spread the sauce over the dough.
Top with the onions, green peppers, red peppers, mushrooms, tomatoes and mozzarella. Bake on the bottom rack of the oven for 15 minutes, or until the mozzarella is melted and the crust is golden.
