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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
2/3 cup water |
1 (1/4 ounce) packet active dry yeast |
1 tablespoon olive oil |
2 teaspoons sugar |
1/3 cup all-purpose flour |
3/4 cup quick oats or 3/4 cup old fashioned oats |
1/4 cup romano cheese |
1/2 cup green pepper, sliced |
1/2 cup red onion, thinly sliced |
1/4 cup fresh basil, chopped or 4 teaspoons dried basil |
2 garlic cloves |
1 1/2 cups part-skim mozzarella cheese, shredded |
2 cups plum tomatoes, thinly sliced |
Directions:
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). Knead on floured surface 5 times.
4. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat.
5. Cover; let rise in warm place 30 minutes or until almost doubled.
6. Punch dough down; divide into 4 portions.
7. On floured surface pat each into 6 inch circle.
8. Grill over medium hot coals 2 to 4 minutes or until bottom is golden brown.
9. Remove from grill.
10. On browned side, layer remaining ingredients in order listed.
11. Return to grill.
12. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt.
13. To bake in oven: Heat oven to 425°F.
14. Spray cookie sheet with no-stick cooking spray or oil lightly.
15. Pat each portion or dough into 6-inch circle onto prepared sheet.
16. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes.
17. Bake 25 minutes or until crust in golden brown.
18. Sprinkle immediately with remaining cheese.
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