Title: Grilled Garden Pizza
Categories: Appetizer Pizza Cheese
Yield: 4 Servings
| 2/3 | c | Warm Water |
| 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 |
| 2 | | Cloves Garlic |
| 1/4 | c | Chopped Fresh Basil Or |
| 4 | ts | 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.