Ingredients Jump to Instructions ↓

  1. 3/4c Warm water (110 to 115 F)

  2. 2 c Plum tomatoes, thinly sliced

  3. 4 ts Dried basil

  4. 2 Cloves of garlic

  5. 1/4c Chopped fresh basil OR 1/2c Red onion, thinly sliced

  6. 1/2c Green bell pepper, sliced

  7. 1/4c Romano cheese

  8. 3/4c Quick or old-fashioned oats

  9. 1 1/3c All-purpose flour

  10. 2 ts Sugar

  11. 1 tb Olive oil

  12. 1 pk Active dry yeast

  13. 1 1/2c Shredded part-skim mozarella

Instructions Jump to Ingredients ↑

  1. + Directions : 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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