The following recipe is an example of taking a traditionally heavy menu item and modifying it to meet the dietary requirements of many health-conscious diners.

CRUST:

3 c. flour
1 pkg. instant yeast
1 tbsp. Greek oregano
1 c. water
1/2 tsp. sugar (if dietary requirements allow)
1 tsp. garlic powder

1. Add yeast to 1/4 cup warm water (105 to 115 degrees). Add sugar and stir gently to dissolve. Let stand approximately 10 minutes until a foam forms on top of mixture.

2. Add flour, oregano and garlic powder to flour in food processor bowl. Pulse two or three times to combine.

3. Add water and yeast mixture and turn processor on. Process until dough forms a ball and sides of work bowl clean up. If the dough seems too dry or crumbly, add small amounts of water until bowl cleans up. If dough seems too sticky, add small amounts of flour until you get the right consistency and bowl cleans up. Process for an extra fifteen to thirty seconds to assure proper kneading.

4. Turn dough into lightly floured bowl, cover with plastic wrap and let rise for 45 minutes. While dough is rising, preheat oven to 500 degrees.

5. Punch down and turn out onto lightly floured surface. Divide in half to make two smaller pies or leave as is for one large pie.

6. Roll dough to desired thickness and size and place on lightly floured pizza pan or cookie sheet. For a thicker, lighter crust, let crust rise before baking. The longer you let it rise, the thicker and fluffier the crust will be.

TOPPING:

8-16 oz. Polly-O low-fat, no cholesterol Mozzarella cheese
2 vine ripened tomatoes
1/2 - 1 c. sliced mushrooms
4-8 oz. Italian turkey sausage
1-2 tbsp. Greek oregano flakes

1. Top crust with Mozzarella cheese leaving about 1" circumference, uncovered.

2. Slice tomatoes and remove seeds. Decorate cheese-topped crust with tomato slices.

3. Crumble turkey sausage over tomato and add mushrooms. Sprinkle with oregano.

4. Place on lowest rack in 500 degree oven and bake until crust is golden brown.

5. Slice and serve. Enjoy this one with no guilt feelings.