Instructions: Lightly spray a 13-by-9-inch baking pan with non-stick cooking spray; dust with cornmeal. In a large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4 cup olive oil until very warm (120-130 degrees); stir into flour mixture. Gradually stir in enough remaining flour to make soft dough. Turn dough out onto lightly floured surface. Knead 8-10 minutes or until smooth and elastic. Cover and allow to rest 10 minutes.

Pat dough into prepared pan, pressing dough out to edges of pan. Using fingertips, poke indentations all over surface of dough; brush with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place until doubled, about 30 minutes. Heat oven to 400 degrees. Bake 25-30 minutes or until golden brown. Cut into strips or squares. Serve warm.

Makes 12 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.