Grilled Garden Pizza
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2/3 cup Warm water
1 Tbs Olive oil
1 1/3 cup All-purpose flour
1/4 cup Romano cheese
1/2 cup Red onion, thinly sliced
2 Cloves of garlic
2 cup Plum tomatoes, thinly
sliced
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1
2
3/4
1/2
1/4
4
1 1/2
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package Active dry yeast tsp Sugar
cup Quick or old-fashioned oats
cup Green pepper, sliced cup Chopped fresh basil or tsp Dried basil cup Shredded part-skim
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Procedure
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mozarell
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1 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 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. 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.
Grilled Margherita Pizza Servings: 4 
