Grilled Garden Pizza

Serves:

Ingredients:

3/4 c Warm water (110 to 115 F)
2 c Plum tomatoes, thinly sliced
4 ts Dried basil
2 Cloves of garlic
1/4 c Chopped fresh basil OR
1/2 c Red onion, thinly sliced
1/2 c Green bell pepper, sliced
1/4 c Romano cheese
3/4 c Quick or old-fashioned oats
1 1/3 c All-purpose flour
2 ts Sugar
1 tb Olive oil
1 pk Active dry yeast
1 1/2 c Shredded part-skim mozarella

Method:

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.