Grilled garden pizza

4 servings

Ingredients

Quantity Ingredient
⅔ cup Warm water
1 tablespoon Olive oil
1⅓ cup All-purpose flour
¼ cup Romano cheese
½ cup Red onion, thinly sliced
2 eaches Cloves of garlic
2 cups Plum tomatoes, thinly sliced
1 pack Active dry yeast
2 teaspoons Sugar
¾ cup Quick or old-fashioned oats
½ cup Green pepper, sliced
¼ cup Chopped fresh basil or
4 teaspoons Dried basil
1½ cup Shredded part-skim mozarella

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, ½ 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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