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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/4 cups all-purpose flour |
1 cup oat bran, uncooked |
1 teaspoon salt |
1 envelope dry yeast |
3/4 cup water |
2 tablespoons olive oil |
1 (16 ounce) can tomatoes, crushed |
1/3 cup tomato paste |
1/2 teaspoon dried oregano leaves |
1 1/2 cups mozzarella cheese (6 ounces) |
2 tablespoons parmesan cheese, grated |
to taste fresh mushrooms |
to taste bell pepper, cut into strips |
to taste onion, sliced |
Directions:
1. Have a 14 inch pizza pan or 17 by 14 baking sheet ready.
2. Mix flour, oat bran, and salt in a medium bowl.
3. Sprinkle the yeast over the warm water in measuring cup.
4. Add one tablespoon of the olive oil.
5. Stir until the yeast is dissolved and add to the flour mixture. Knead on a lightly floured surface about 5 minutes until smooth.
6. Roll out into a 15 inch circle and transfer to the pizza pan.
7. Pinch the dough around the edge to make a rim.
8. Brush the surface with the remaining tablespoon of oil. let the dough rise in a warm draft free place 15 to 20 minutes until puffy.
9. Heat the oven to 450 degrees. Bake 10-12 minutes until lightly browned.
10. Meanwhile mix tomatoes, tomato paste, oregano in a small bowl.
11. Spread evenly over the crust, arrange vegetables on top and sprinkle evenly with cheeses.
12. Return to oven and bake 12-15 minutes longer or until cheese has melted and browned slightly.
13. Let cool a few minutes before cutting into wedges.
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