Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           warm water
   1      package       active dry yeast
   1      tablespoon    olive oil
   2      teaspoons     sugar
   1 1/3  cups          all-purpose flour
     3/4  cup           quick or old-fashioned oats
     1/4  cup           romano cheese
     1/2  cup           green pepper -- sliced
     1/2  cup           red onion -- thinly sliced
   2      cloves        garlic
     1/4  cup           chopped fresh basil or
   4      teaspoons     dried basil
   2      cups          plum tomatoes -- thinly sliced
   1 1/2  cups          shredded part-skim mozarella

Preparation:

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.