---------- Recipe via UNREGISTERED Meal-Master (tm) v8.03
  Categories: Appetizers, Low-cal/fat, Pizza
       Yield: 4 servings
     2/3 c  Warm water (110 to 115 F)
       1 pk Active dry yeast
       1 tb Olive oil
       2 ts 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 bell pepper, sliced
     1/2 c  Red onion, thinly sliced
     1/4 c  Chopped fresh basil OR
       2    Cloves of garlic
       4 ts 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.