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2/3 cup warm water
1 pk 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 cups thinly sliced red onion
1/4 cup chopped fresh basil or 4 tsp dried basil
2 cloves of garlic
2 cups thinly sliced plum tomatoes
1 1/2 cups shredded part-skim mozzarella cheese
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.)
3. Knead dough on floured surface 5 times. Place in medium bowl sprayed with nonstick cooking spray, turning once to coat.
4. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions.
5. On floured surface pat each portion into a 6-inch circle. Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown. Remove from grill.
6. 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.
To bake in oven:
1. Heat oven to 425 degrees F. Spray cookie sheet with nonstick cooking spray, or oil lightly.
2. Place each pat of dough onto sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
3. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese.
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