if you do this on a glass or metal pan, the crust may scorch, or you may have some BURNING issues, so beware!!! Watch the cooking times.
1 pack (10 oz) refrigerated pizza crust
2 garlic cloves PRESSED (I think she used about 4 cloves and it tasted great to me)
2 oz. freshly grated Romano or Parmesan cheese (about 2/3 cup)
2 cups (8 oz) freshly shredded Mozzarella cheese, DIVIDED
2 TBS Italian Seasoning
2 FIRM roma/plum tomatoes
Spread out pizza crust (preheat oven to 375 first)
A HOT oven is essential to cooking good stuff with a doughy crust!!
Press the garlic on the dough and then top with HALF the Romano or the Parmesan cheese.
THEN sprinkle 1 cup of Mozzarella cheese, and top with 1 TBS of italian seasoning
NEXT thinly slice tomatoes and add to top of cheese and seasoning mixture
Top with remaining Mozzarrella cheese and italian seaonings
add Romano or Parm. cheese lastly
Cook for 20-25 min. or until bubbly and golden brown.
SERVE hot
(great to dip with Ranch dressing too)
Serves 24 pieces
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