Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-cal Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Water -- warm
1 pk Active dry yeast
1 tb Olive oil
2 ts 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 Fresh basil -- chopped -OR-
4 ts Dried basil
2 cl Garlic
2 c Plum tomatoes -- thinly sliced
1 1/2 c Part-skim mozarella -- shredded
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 surface pat
each into 6" circle. Grill over medium hot coals 2 to 4 minutes or
until bottom is golden brown. Remove from grill. On browned 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 oven to 425°F. Spray cookie sheet with
no-stick cooking spray or oil lightly. Pat each portion or dough
into 6" circle onto prepared sheet. Layer with Romano, half of
mozzarella, bell pepper, onion basil garlic, and tomatoes. Bake
25 minutes or until crust is golden brown. Sprinkle immediately
with remaining cheese.