| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
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 |
Oats, Quick or old-fashioned |
| 1/4 |
c |
Romano cheese |
| 1/2 |
c |
Green bell peppers, sliced |
| 1/2 |
c |
Red onions, thinly sliced |
| 1/4 |
c |
Fresh basil, Chopped |
| 2 |
|
Cloves garlic |
| 4 |
ts |
Dried basil |
| 2 |
c |
Plum tomatoes, thinly sliced |
| 1 1/2 |
c |
Lowfat low sodium mozarella cheese, Shredded |
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. Posted to EAT-L Digest 15 Apr 97 by Jan Brown <JanBrown4H@AOL.COM>
on Apr 16, 1997
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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”