---------- Recipe via Meal-Master (tm) v8.02
       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.
   Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces
   Reprinted with the permission of Kikkoman International Inc.
   Electronic format courtesy of Karen Mintzias