2/3 cup warm water (105°F-115°F)
1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast
1 tablespoon olive oil
2 teaspoons granulated sugar
1 1/3 cups all-purpose flour
3/4 cups quick or old fashioned oats
1/4 cup freshly grated Parmesan cheese
1 1/2 cups (6-ounces) shredded mozzarella cheese - divided use
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced red onion
1/4 cup chopped fresh basil or 4 teaspoons dried basil leaves
2 cloves garlic, minced
4 plum tomatoes, thinly sliced
Heat oven to 425°F
(220°C).
In small bowl, combine
warm water, yeast, oil and sugar; mix. Let stand 10 minutes or
until foamy.
In large bowl, combine
flour and oats. Add yeast mixture; blend on low speed of electric
mixer until dry ingredients are moistened. Increase speed to
medium; beat 2 minutes.
Turn dough out onto lightly
floured surface. Knead 1 minute.
Shape dough into ball;
place in greased bowl, turning once. Cover; let rise in warm
place 20 minutes or until nearly doubled in size.
Punch dough down; divide
into four portions.
On a greased cookie sheet,
pat each portion of dough into 6-inch circle. Top with Parmesan
cheese, 3/4 cup mozzarella cheese, bell pepper, onion, basil,
garlic and tomatoes, in that order, dividing evenly.
Sprinkle with remaining
3/4 cup mozzarella cheese.
