Fresh pizza goes right on the grill

May 22, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

Grilled garden pizzas start with a foolproof oat crust piled high with sweet bell peppers, onions, mushrooms, fresh basil and two cheeses. Two-step grilling ensures a crisp crust and vegetables. This recipe is from Quarker Oats.

Grilled Garden Pizzas

2/3 cup warm water (110 to 115 degrees)

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, uncooked

1/4 cup gated romano cheese

1/2 cup green bell pepper, thinly sliced

1/2 cup red onion, thinly sliced

1/4 cup chopped fresh basil or 4 teaspoons dried

2 cloves garlic, mined

2 cups plum tomatoes, thinly sliced

1 1/2 cups shredded part-skim mozzarella cheese

Combine first four ingredients; let stand ten minutes or until foamy. In mixwer bowl, combine flour and oats. On low speed of electric mixer, gradually add yeast mixuter; mix ann addtional two minutes. Dough will be soft. Knead on floured surface five times. Place in medium bowl, sprayed with non-stick cooking spray, turnig once to coat. Cover; let rise in warm place 30 minutes or until almost doubled.

Punch dough down; divide into four portions. On floured surface pat each into six-inch circle. Grill over medium-hot coals two to four minute sor until bottom is golden brown. Remove from grill. On browned side, laeyr remaining ingredients in order listed. Return to grill. Cover; cook four to six minutes or until bottom is golden brown and cheese begins to melt.

Makes four individual pizzas.

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