2 lb Pizza dough; thawed
2 tb extra-virgin olive oil
2 lg cloves garlic; minced
1/2 ts rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts freshly ground pepper
1/4 c prepared pesto sauce
1/2 lb mozzarella cheese; sliced
2 tomatoes; thinly sliced
Grease a 13×9 pan; press dough over bottom.
Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk.
In pan, heat oil and garlic over low heat 2 mintues.
Preheat the oven to 400F.
With floured fingers, poke about 16 holes in dough; brush with oil.
Bake 25 minutes or until browned.
Remove to wire rack to cool.
Cut bread into sixths; halve horizontally.
Brush with pesto and place cheese and tomato on the bottoms and over with tops.