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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (10-ounce) cans refrigerated pizza crust |
cooking spray |
1 tablespoon cornmeal |
3 tomatoes, cut into 1/4-inch-thick slices (about 1 1/4 pounds) |
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) crumbled feta cheese |
1/2 cup sliced pitted kalamata olives |
freshly ground black pepper (optional) |
Directions:
1. Preheat oven to 450°.
2. Unroll the dough portions crosswise onto a large baking sheet coated with cooking spray and sprinkled with cornmeal. Slightly overlap the edges of the dough, pinching the edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Bake at 450° for 2 minutes. Top with the remaining ingredients. Bake an additional 12 minutes or until cheese melts. Garnish with pepper, if desired.
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