Margherita Pizza

• 2 teaspoons cornmeal
• 1 (10 ounce) canpillsbury prepared pizza crust
• 2 teaspoons olive oil
• 1 teaspoon minced garlic
• 1 12 cups shredded mozzarella cheese
• 14 cup shredded fresh parmesan cheese
• 6 medium Italian plum tomatoes, cut into 20 1/4-inch thick slices
• 13 cup fresh basil, cut into thin strips

1. Place oven rack in lowest position.
2. heat oven to 425F.
3. Spray 15x10x1 inch baking pan with nonstick cooking spray and sprinkle with cornmeal.
4. Unroll dough; place in the cornmeal coated pan.
5. Starting at center press dough out with hands to edge of pan.
6. Brush dough with oil; sprinkle evenly with garlic.
7. Place crust in oven on lowest rack; Bake at 425F for 6 to 8 minutes or until set and dry.
8. Remove crust from oven.
9. Sprinkle with mozzarella and parmesan cheeses over the partially baked crust.
10. Arrange tomato slices over cheese.
11. Sprinkle with half of the basil.
12. Return pizza to oven on lowest rack; bake an additional 12 to 17 minutes or until crust is deep golden brown.
13. Sprinkle remaining half of basil over pizza.
14. Cut into 20 squares.
15. Serve warm.

cornmeal, canpillsbury prepared pizza crust, olive oil, garlic, mozzarella cheese, parmesan cheese, italian plum tomatoes, fresh basil

Taken from www.food.com/recipe/margherita-pizza-24951 (may not work)