2/3 c Warm water
1 pk Active dry yeast
1 T Olive oil
2 t 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 t 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.