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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This came from Pampered Chef. Ingredients:
1 (13 7/8 ounce) package refrigerated pizza crusts |
3 garlic cloves, pressed |
2/3 cup grated fresh romano cheese or 2/3 cup parmesan cheese, divided |
2 cups shredded mozzarella cheese, divided |
2 teaspoons dried oregano leaves, divided |
2 firm plum tomatoes, sliced |
Directions:
1. Preheat oven to 375°F Roll out pizza crust to within 1 inch of edge of Rectangle Stone using lightly floured roller. Press garlic over crust using Garlic Press; spread evenly.
2. Grate half of the Romano cheese over crust. Sprinkle with half of the mozzarella cheese and 1 teaspoon of the oregano. Thinly slice tomatoes; arrange in single layer over cheese. Top with the remaining mozzarella cheese and oregano. Grate the remaining Romano cheese over top.
3. Bake 25-28 minutes or until crust is golden brown and cheese is bubbly. Cut into squares; serve hot.
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