• 2/3 Cup(s) warm water (105°F-115°F)
  • One 1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
  • 1 Tablespoon(s) Olive Oil
  • 2 Teaspoon(s) Sugar
  • 1-1/3 Cup(s) all-purpose flour
  • 3/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/4 Cup(s) shredded or grated Parmesan cheese
  • 1-1/2 Cup(s) (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 Cup(s) thinly sliced green bell pepper
  • 1/2 Cup(s) thinly sliced red onion
  • 1/4 Cup(s) chopped fresh basil or 4 teaspoons dried basil leaves
  • 2 Clove(s) Garlic, minced
  • 4 plum tomatoes, thinly sliced (about 2 cups)

Cooking Instructions

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.

COOK NOTE:

Pizzas may be grilled. After shaping crusts, grill over medium-hot coals 2 to 4 minutes or until bottoms are golden brown. Remove from grill. On browned side of crusts, layer toppings as directed above. Return to grill. Cover; grill 4 to 6 minutes or until bottoms are golden brown and cheese begins to melt.


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