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1 pkg. Round & Thin Pizza Crust
1 cup shredded gruyere cheese
2 large heirloom tomatoes, sliced
1/4 tsp. salt
2 tsp. herbes de Provence


  1. Preheat oven to 425°F and set baking sheet (or pizza stone) in oven to preheat.

  2. Unroll the refrigerated Round & Thin Pizza Crust and allow it to come to room temperature while the baking sheet is preheating.

  3. Distribute 1/2 cup of cheese over the dough. Overlap the thin tomato slices on top of the cheese. Sprinkle salt and herbs over the tomatoes, and then add the remaining 1/2 cup of cheese over the top.

  4. Bake for 15-20 mins. Remove and serve warm.

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