Ingredients Jump to Instructions ↓

  1. 2/3 cup lukewarm water

  2. 1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast

  3. 1 tablespoon olive oil

  4. 2 teaspoons granulated sugar

  5. 1 1/3 cups all-purpose flour

  6. 3/4 cups quick or old fashioned oats

  7. 1/4 cup freshly grated Parmesan cheese

  8. 1 1/2 cups (6-ounces) shredded mozzarella cheese - divided use

  9. 1/2 cup thinly sliced green bell pepper

  10. 1/2 cup thinly sliced red onion

  11. 1/4 cup chopped fresh basil or 4 teaspoons dried basil leaves

  12. 2 cloves garlic, minced

  13. 4 plum tomatoes, thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F (220°C). In small bowl, combine warm water, yeast, oil and sugar; mix. Let stand 10 minutes or until foamy. In large bowl, combine flour and oats. Add yeast mixture; blend on low speed of electric mixer until dry ingredients are moistened. Increase speed to medium; beat 2 minutes. Turn dough out onto lightly floured surface. Knead 1 minute. Shape dough into ball; place in greased bowl, turning once. Cover; let rise in warm place 20 minutes or until nearly doubled in size. Punch dough down; divide into four portions. On a greased cookie sheet, pat each portion of dough into 6-inch circle. Top with Parmesan cheese, 3/4 cup mozzarella cheese, bell pepper, onion, basil, garlic and tomatoes, in that order, dividing evenly. Sprinkle with remaining 3/4 cup mozzarella cheese. Bake 20 minutes or until crust is golden brown.


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