2/3 c  Warm water
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 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.