TOMATO PIZZA BREAD
1 tube (10 ounces) refrigerated pizza crust
2 garlic cloves, minced
1/2 teaspoon dried oregano
1 cup (4 ounces) shredded part-skim
mozzarella cheese, divided
1 plum tomato, halved lengthwise and thinly sliced
1/2 teaspoon Italian seasoning, optional
1 On a greased baking sheet, roll pizza crust into a 12-in. x 8-in. rectangle. Bake at 425° for 6-8 minutes or until edges are lightly browned. Sprinkle with garlic, oregano and half of the cheese.
2 Arrange tomato slices in a single layer over cheese. Top with remaining cheese and Italian seasoning if desired. Bake 6-8 minutes longer or until cheese is melted and crust is lightly browned. Yield: 8 servings.