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.