 |
Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 5 |
|
Cooking Light. November 2000. This one is for the hubby. :) Ingredients:
2 (10 ounce) cans refrigerated pizza crusts |
cooking spray |
1 tablespoon cornmeal |
3 tomatoes, cut into 1/4-inch-thick slices (about 1 1/4 pounds) |
1 1/2 cups shredded part-skim mozzarella cheese |
1 cup crumbled feta cheese |
1/2 cup sliced pitted kalamata olive |
fresh ground black pepper (optional) |
Directions:
1. Preheat oven to 450°.
2. Unroll the dough portions crosswise onto a large baking sheet coated with cooking spray and sprinkled with cornmeal.
3. Slightly overlap the edges of the dough, pinching the edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Bake at 450° for 2 minutes.
4. Top with the remaining ingredients. Bake an additional 12 minutes or until cheese melts. Garnish with pepper, if desired.
|
|