Dairyland Country Oat Pizza
Oats add flavor, texture, plus extra nutrition and fiber to an otherwise traditional pizza dough topped with sautéed onions, garlic, sweet peppers, fresh basil and cheddar cheese.
2 1/2 to 3 cups all-purpose flour - divided use
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
1 1/2 teaspoons salt
1 cup warm water (105°F to 115°F | 40°C to 45°C)
6 tablespoons vegetable oil
1 cup rolled oats
2 cups sliced onions
2 large bell peppers (red and/or yellow), seeded and cut into thin strips
2 cloves garlic, minced
Salt and ground black pepper, to taste
2 tablespoons chopped fresh basil or 2 tablespoons dried basil
2 cups shredded Wisconsin Medium Cheddar cheese
- In mixing bowl, combine 1 1/2 cups flour, yeast, salt, water and 3 tablespoons oil. Mix at low speed 1 minute; beat 3 minutes at medium speed. Mix in oats and enough flour to make a firm dough. Knead on floured surface 3 minutes. Divide dough into 4 equal portions. Pat and roll each into a 6 to 7 inch circle. Place on 2 baking sheets. Cover with towels and set aside in warm place 20 minutes.
- Meanwhile, heat the remaining 3 tablespoons oil in large skillet. Add onions. Sauté over medium heat 5 minutes. Add bell peppers and garlic. Sauté 10 to 15 minutes, stirring occasionally, until onions are transparent and peppers are limp. Mix in salt, pepper and basil.
- Sprinkle 1/4 cup cheddar cheese on each pizza crust. Add vegetable mixture, dividing equally and spreading to within 1/2 inch of edges. Top with equal amounts of the remaining cheese.
- Bake in a preheated oven at 425°F (220°C) about 20 minutes until crust is crisp and lightly browned. Serve immediately.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.