|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (105Â° To 115Â°)|
|Canola oil||2 Teaspoon|
|Unbleached flour||3⁄4 Cup (12 tbs)|
|Rye flour||1⁄2 Cup (8 tbs)|
|Ground beef||4 Ounce (85% Lean)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped sweet red peppers||3⁄4 Cup (12 tbs)|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
|Non fat mayonnaise||1⁄4 Cup (4 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Shredded part skim mozzarella cheese||3 Ounce (3/4 Cup)|
In a small bowl, stir together the yeast, water and oil.
Let stand for 10 minutes.
Using a spoon, stir in the unbleached flour and enough of the rye flour to make a smooth, moderately stiff dough.
Divide the dough into quarters and shape into smooth balls.
Cover the balls with a clean towel and let rest for 10 minutes.
Meanwhile, spray an unheated large skillet with no-stick spray.
Heat the skillet over medium heat.
Add the ground beef, mushrooms, onions and peppers and cook about 8 minutes or until the meat is browned and the vegetables are tender, stirring occasionally to break up the meat.
Drain the beef mixture in a strainer or colander, then transfer it to a large plate lined with 3 layers of paper towels.
Blot the top of the mixture with additional paper towels.
Set the mixture aside.
Spray 2 cookie sheets with no-stick spray.
On the cookie sheets, pat each ball of dough into a 6" circle, building up the edges.
Bake at 425Â° for 5 minutes.
Meanwhile, in a small bowl, stir together the yogurt, mayonnaise and curry powder.
Spread on the hot crusts and sprinkle with the meat mixture and cheese.
Bake for 10 to 12 minutes more or until the cheese is melted and the pizzas are heated through.