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.