Garden Pizzas

By Laura Brooks on 04/06/2006
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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)
    quick-rising yeast
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
    cheese, divided
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

If you enjoyed this recipe, come and enjoy our complete collection of healthy eating recipes.

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