|1||package (13.8 ounces) refrigerated pizza crust|
|2||garlic cloves, pressed|
|2/3||cup (2 ounces) grated fresh Romano or Parmesan cheese, divided|
|2||cups (8 ounces) shredded mozzarella cheese, divided|
|2||teaspoons dried oregano leaves, divided|
|2||firm plum tomatoes, sliced|
Yield: 24 appetizers
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
Diabetic exchanges per serving (2 appetizers): 1 starch, 1 medium-fat meat (1 carb)
Cook's Tips: This recipe can be made on the Classic Round Stone. Roll pizza crust to a 12-inch circle; proceed as recipe directs.
There's no need to peel garlic cloves before pressing when using the Garlic Press. When cloves are pressed, the garlic flesh gets forced through the holes, while the papery skin stays in the hopper.