Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Warm water 1 pk Active dry yeast
1 T Olive oil 2 t Sugar
1 1/3 c All-purpose flour 3/4 c Quick or old-fashioned oats
1/4 c Romano cheese 1/2 c Green pepper, sliced
1/2 c Red onion, thinly sliced 1/4 c Chopped fresh basil or
2 ea Cloves of garlic 4 t Dried basil
2 c Plum tomatoes, thinly sliced 1 1/2 c Shredded part-skim mozarella

Combine first 4 ingredients; let stand 10 minutes or until foamy. 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. Punch dough down; divide into 4 portions. On floured
sureface pat each into 6 inch circle. Grill over medium hot coals 2
to 4 monites or until bottom is golden brown. Remove from grill. On
rbowned 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: Heat overn 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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