2 (16 oz. ea.) pkgs. frozen pizza dough (Walmart)
2 large cloves garlic, pressed
1 or 2 (8 oz. ea.) jars sun dried tomatoes, drained, blotted dry, roughly chopped
1 (13.75 oz.) can artichoke hearts, drained, roughly chopped (opt.)
1/2 cup freshly grated Romano or Parmesan cheese
2 cups shredded Mozzarella cheese
2 tablespoons dried basil
cornmeal for baking sheet
1 beaten egg or egg beaters
sesame seeds or fennel seeds

Allow dough to thaw for a couple hours to room temperature. Preheat oven 400°F and sprinkle 15x10-inch baking sheet with cornmeal.

On lightly floured surface, roll and pat 1 ball of pizza dough into rectangle almost size of baking sheet. Place on prepared baking sheet.

Spread garlic over dough, leaving 1/2-inch border. Arrange sun dried tomatoes and artichoke hearts, if using, evenly over garlic, also leaving 1/2-inch border. Sprinkle with cheeses and basil.

Roll out second ball of pizza dough. Carefully arrange over top, press down all edges and crimp with fingers.

Using pastry brush, coat entire surface with beaten egg. Sprinkle top with sesame or fennel seeds.

Bake 20 to 30 minutes or until bread is golden brown. Cut into squares and serve warm or at room temperature.

Submitted by: Rose