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