Chick Food

A few weeks ago I hosted a Pampered Chef show and we made this Three-Cheese Garden Pizza. It was so yummy, I ordered the Large Bar Pan because I'm convinced that it was the secret to the crispy thin crust that I love so much.

My pan got here a couple days ago, so today I made this pizza for lunch. Just for me.

Then Peanut Head came home early and helped himself. Except he dissed my pizza and picked off all the mushrooms. And the zucchini. But he left the cheese on. Basically he was eating cheese bread with a few tomatoes and onions. Seriously, what a waste of dang good chick food.

We all know it's hard to please everyone all the time, but with pizza it's doable because you can just divide the pizza up and let each person have their own section with their favorite toppings.

Although that's not what I did today.

You can do it though. Here are the ingredients you start with:

1 pkg. 13.8 oz. refrigerated pizza crust, 1 T olive oil, 2 garlic cloves, 1 C shredded cheddar cheese, 1 C shredded mozzarella cheese, and 1/4 C grated Parmesan cheese.

I sprayed the stoneware pan with cooking spray, plopped the dough in, unrolled it, and then continued spreading it around the pan with the Baker's Roller. Then I brushed my garlic olive oil on top, so it looked like this.

This was the first time I've ever used the refrigerated pizza crust, and I have to say, I love it. It's so convenient and it makes a great thin crust pizza.

After baking the crust for 7 minutes, I put my toppings on and baked it for another 15 minutes, and it came out looking like this:

You must try it. It's a cinch to make.

Here's the recipe card. Enjoy!