GARDEN PIZZAS

2/3 cup warm water (105°F-115°F)
One 1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
1 tablespoon olive oil
2 teaspoons sugar
1 1/3 cups all-purpose flour
3/4 cups QuakerŽ Oats (quick or old fashioned, uncooked)
1/4 cup shredded or grated Parmesan cheese
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
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 (about 2 cups)

Heat oven to 425 degrees F. Spray cookie sheets with cooking spray or oil lightly.

In small bowl, combine 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 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.

Bake 20 minutes or until crust is golden brown.

TO GRILL PIZZAS:
After shaping crusts, grill over medium-hot coals 2 to 4 minutes or until bottoms are golden brown. Remove from grill. On browned side of crusts, layer toppings as directed above. Return to grill. Cover; grill 4 to 6 minutes or until bottoms are golden brown and cheese begins to melt.

Servings: 4 individual pizzas
Source: Quaker