This recipe, courtesy of Quakeroatmeal.com is a high-fiber yet great-tasting twist on the typical pizza dough – and the kids will love it, too! It’s a perfect way to keep the family on a healthy eating lifestyle, and it’s also fun to make together.
(Makes 4 Individual Pizzas)
2/3 cup warm water (105°F-115°F)
One 1/4-ounce package (about 2-1/4 teaspoons)
1 tablespoon olive oil
2 teaspoons sugar
1-1/3 cups all-purpose flour
3/4 cups Quaker® Oats
(quick or old fashioned, uncooked)*
1/4 cup shredded or grated Parmesan cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella
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°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.
* or other brand available
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