Ingredients
1 loaf (1 pound) frozen bread dough, thawed1 tablespoon olive oil1 teaspoon garlic salt3 tablespoons blue cheese or ranch salad dressing2 cups shredded part-skim mozzarella cheese1 cup shredded Colby-Monterey Jack cheese4 ounces provolone cheese, shredded3 medium tomatoes, thinly sliced1 medium green pepper, thinly sliced into rings1 small onion, thinly sliced and separated into rings1 can (2-1/4 ounces) sliced ripe olives, drained15 pimiento-stuffed olives, sliced1 can (4 ounces) mushroom stems and pieces, drained1 teaspoon salt1/2 teaspoon dried basil1/2 teaspoon dried oregano1/2 teaspoon pepper1/2 cup grated Parmesan cheese
Preparation
On a lightly floured surface, roll dough into a 16x11-in. rectangle. Transfer to a greased 15x10x1-in. baking pan. Build up edges slightly. Cover and let rise 30 minutes.
Preheat oven to 425°. Brush oil over dough; sprinkle with garlic salt. Spread with a thin layer of salad dressing. Combine the cheeses; sprinkle over dressing. Layer with tomatoes, green pepper, onion, olives and mushrooms. Sprinkle with salt, basil, oregano, pepper and Parmesan cheese.
Bake 20-25 minutes or until crust is golden brown and cheese is melted. Cut into squares.
