| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Main dish, Appetizers, Low-cal |
4 |
Servings |
INGREDIENTS
| 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 |
| 1/4 |
c |
Chopped fresh basil or |
| 2 |
|
Cloves of garlic |
| 4 |
ts |
Dried basil |
| 2 |
c |
Plum tomatoes, thinly sliced |
| 1 1/2 |
c |
Shredded part-skim mozarella |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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