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1
Preheat oven to 375F
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2
Roll out pizza crust to within 1 inch of edge of Rectangle Stone using lightly floured Baker's Roller.
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3
Press garlic over crust using Garlic Press; spread evenly using Skinny Scraper.
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4
Grate half of the Romano cheese over crust using Deluxe Cheese Grater.
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5
Sprinkle with half of the mozzarella cheese and 1 teaspoon of the oregano.
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6
Thinly slice tomatoes with Ultimate Slice & Grate fitted with adjustable thin slicing blade; arrange in single layer over cheese.
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7
Top with the remaining mozzarella cheese and oregano.
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8
Grate the remaining Romano cheese over top.
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9
Bake 25-28 minutes or until crust is golden brown and cheese is bubbly.
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10
Cut into squares with Pizza Cutter; serve hot using Mini-Serving Spatula.
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11
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.
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12
Diabetic exchanges per serving (2 appetizers): 1 starch, 1 medium-fat meat (1 carb)
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13
Cooks Tips: This recipe can be made on the Classic Round Stone.
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14
Roll pizza crust to a 12-inch circle; proceed as recipe directs.
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15
Theres no need to peel garlic cloves before pressing when using the Garlic Press.
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16
When cloves are pressed, the garlic flesh gets forced through the holes, while the papery skin stays in the hopper.
