10 oz. pkg. refrigerated pizza crust
2 c. shredded mozzarella cheese
2 t. dried oregano leaves
2 pressed garlic cloves
2/3 c. grated Romano cheese
2 firm, thinly sliced, plum tomatoes
Preheat oven to 375. Roll crust onto flat baking stone. Spread with garlic. Sprinkle half of Romano cheese over crust. Sprinkle with 1 c. mozzarella cheese and 1 t. oregano. Top with tomatoes, mozzarella, and oregano. Sprinkle remaining Romano on top. bake 30-35 minutes or until golden brown and bubbly. Cut with pizza cutter. Makes 8 servings.
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