Tomato-Mozzarella Sandwiches

2 tb Extra-virgin olive oil

2 lg Cloves garlic; minced

1/2 ts Rosemary; crushed

1/4 ts Crushed red-pepper flakes

1/4 ts Freshly ground pepper

1/4 c Prepared pesto sauce

1/2 lb Mozzarella cheese; sliced

2 Tomatoes; thinly sliced

1. Grease 13x9 pan; press dough over bottom. Cover with plastic wrap and 40 minutes or until almost double in bulk. In pan, heat oil and garlic over low heat

2 mintues. Add seasonings.

2. Preheat oven to

400F. With floured fingers, poke about 16 holes in

25 minutes or until browned. Remove to wire rack to cool.

3. Cut bread into sixths; halve horizontally. Brush with pesto; place