Focaccia

• 1 (13 7/8 ounce) packagerefrigerated pizza crusts
• 3 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

1. Preheat oven to 375F Roll out pizza crust to within 1 inch of edge of Rectangle Stone using lightly floured roller.
2. Press garlic over crust using Garlic Press; spread evenly.
3. Grate half of the Romano cheese over crust.
4. Sprinkle with half of the mozzarella cheese and 1 teaspoon of the oregano.
5. Thinly slice tomatoes; arrange in single layer over cheese.
6. Top with the remaining mozzarella cheese and oregano.
7. Grate the remaining Romano cheese over top.
8. Bake 25-28 minutes or until crust is golden brown and cheese is bubbly.
9. Cut into squares; serve hot.

crusts, garlic, romano cheese, mozzarella cheese, oregano, tomatoes

Taken from www.food.com/recipe/focaccia-281388 (may not work)