Cheesy Focaccia Bread
1 package refrigerated pizza crust
2 cloves garlic, minced
2/3 cup fresh grated Romano or Parmesan cheese ( I actually like to do both)
2 cups grated mozzarella cheese (or crumbled fresh mozzarella)
2 tsp dried oregano
2 Roma tomatoes
Preheat oven to 375. Roll out pizza crust to fit a rectangular sheet pan. Spread garlic over crust. Use half the Romano/Parmesan cheese over the garlic then top with mozzarella and oregano. Finish with the remaining Romano/Parmesan Cheese with a little more oregano. Bake for 20-26 minutes. Top with fresh tomatoes. Enjoy!
This recipe was adapted from Pampered Chef's Fantastic Focaccia Bread. I just put the tomatoes on after it is baked instead of before. I think that the flavor is better, but feel free to try it both ways. (They suggest that you do 1/2 of the Romano then 1/2 mozzarella then 1/2 the oregano. Then the tomatoes, the rest of the Romano, the rest of the mozzarella, oregano.) It is a nice summer dinner with garden fresh tomatoes available with a cool green salad on the side.