1 pound of dough (we get this from the bakery or you can ask for 1 pound of dough from your local pizzaria)
1 can of Pastene Kitchen Ready tomatoes (Yellow can - Pastene are the best tomatoes hands down!)
salt, pepper, garlic powder, olive oil and romano cheese (no measuring here)
Oil a cookie sheet. Spread the dough to the edges of the cookie sheet with your hands (not a rolling pin)....be careful not to rip the dough.
Spread the crushed tomato all over the dough, then give a good, liberal sprinkling of salt, pepper, garlic powder and cheese. Drizzle with olive oil and bake for about 25-30 minutes at 375 until crust is light brown.
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