2/3 cup warm water
1 package active dry yeast
1 tablespoon olive oil
2 teaspoons sugar
1 1/3 cups all-purpose flour
3/4 cup quick or old-fashioned oats
1/4 cup romano cheese
1/2 cup sliced green pepper
1/2 cup thinly sliced red onion
1/4 cup chopped fresh basil
2 garlic cloves
4 teaspoons dried basil
2 cups thinly sliced plum tomatoes
1 1/2 cups shredded part-skim mozzarella
Servings: 4
1. Combine first 4 ingredients; let stand 10 minutes or until foamy.
2. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled.
3. Punch dough down; divide into 4 portions. On floured surface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown. Remove from grill.
4. On browned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt.
5. To bake in oven: Heat oven to 425 degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion, basil, garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese.
1 package active dry yeast
1 tablespoon olive oil
2 teaspoons sugar
1 1/3 cups all-purpose flour
3/4 cup quick or old-fashioned oats
1/4 cup romano cheese
1/2 cup sliced green pepper
1/2 cup thinly sliced red onion
1/4 cup chopped fresh basil
2 garlic cloves
4 teaspoons dried basil
2 cups thinly sliced plum tomatoes
1 1/2 cups shredded part-skim mozzarella
Servings: 4
1. Combine first 4 ingredients; let stand 10 minutes or until foamy.
2. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled.
3. Punch dough down; divide into 4 portions. On floured surface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown. Remove from grill.
4. On browned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt.
5. To bake in oven: Heat oven to 425 degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion, basil, garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese.
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