This is one of Courtney’s favorites.  She used to call it “piscachi” bread.  It’s a Pampered Chef recipe and really yummy!

1 (13.8 oz) package refrigerated pizza crust

2 garlic cloves, pressed

2/3 cup (2 oz) grated fresh Romano or Parmesan cheese, divided (I always use Parmesan)

2 cups (8 oz) shredded mozzarella cheese, divided

2 teaspoons dried oregano leaves, divided

2 plum tomatoes, sliced

Heat oven to 375.  Roll out crust on stone.  (You can use any shape stone you like, I always use my jelly roll or large bar pan.)  Press garlic over crust and spread evenly.  Grate half the Romano or Parmesan over crust.  Sprinkle with half the mozzarella and 1 teaspoon of oregano.  Thinly slice tomatoes and arrange in single layer over cheese.  Top with remaining mozzarella and oregano.  Grate remaining Romano or Parmesan over top.  Bake 25 – 28 minutes or until crust is golden brown and cheese is bubbly.