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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 1 (13 7/8 ounce) packagerefrigerated prepared pizza crust
- 2 garlic cloves, pressed
- 23 cup grated fresh romano cheese or 23 cup parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 2 teaspoons dried oregano leaves, divided
- 2 firm plum tomatoes, sliced
Method
- Preheat oven to 375F
- Roll out pizza crust to within 1 inch of edge of Rectangle Stone using lightly floured Baker's Roller.
- Press garlic over crust using Garlic Press; spread evenly using Skinny Scraper.
- Grate half of the Romano cheese over crust using Deluxe Cheese Grater.
- Sprinkle with half of the mozzarella cheese and 1 teaspoon of the oregano.
- Thinly slice tomatoes with Ultimate Slice & Grate fitted with adjustable thin slicing blade; arrange in single layer over cheese.
- Top with the remaining mozzarella cheese and oregano.
- Grate the remaining Romano cheese over top.
- Bake 25-28 minutes or until crust is golden brown and cheese is bubbly.
- Cut into squares with Pizza Cutter; serve hot using Mini-Serving Spatula.
- Yield: 24 appetizers
- Nutrients per serving: (2 appetizers): Calories 160, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 17 g, Protein 10 g, Sodium 370 mg, Fiber less than 1 g.
- Diabetic exchanges per serving (2 appetizers): 1 starch, 1 medium-fat meat (1 carb)
- Cooks Tips: This recipe can be made on the Classic Round Stone.
- Roll pizza crust to a 12-inch circle; proceed as recipe directs.
- Theres no need to peel garlic cloves before pressing when using the Garlic Press.
- When cloves are pressed, the garlic flesh gets forced through the holes, while the papery skin stays in the hopper.
