Oats add extra nutrition and fiber to this otherwise traditional pizza dough topped with sauteed onions, garlic and peppers, fresh basil and cheddar cheese.

Dairyland Country Oat Pizza

2 1/2 to 3 cups flour - divided use
1 envelope fast-rising active dry yeast
1 1/2 teaspoons salt
1 cup warm water (120° to 130°F) (50° to 55°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 pepper, to taste
2 tablespoons chopped fresh basil or 2 tablespoons dried basil
2 cups (8 ounces) Wisconsin Medium Cheddar cheese, shredded

1. 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.
2. 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.
3. 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.
4. Bake 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.