Grilled garden pizza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Warm water |
| 1 | tablespoon | Olive oil |
| 1⅓ | cup | All-purpose flour |
| ¼ | cup | Romano cheese |
| ½ | cup | Red onion, thinly sliced |
| 2 | eaches | Cloves of garlic |
| 2 | cups | Plum tomatoes, thinly sliced |
| 1 | pack | Active dry yeast |
| 2 | teaspoons | Sugar |
| ¾ | cup | Quick or old-fashioned oats |
| ½ | cup | Green pepper, sliced |
| ¼ | cup | Chopped fresh basil or |
| 4 | teaspoons | Dried basil |
| 1½ | cup | Shredded part-skim mozarella |
Directions
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, ½ of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese.