2 cans refrigerated pizza dough
1 jar of your favorite pizza sauce
2 cups shredded Mozzarella cheese
¾ cup shredded Mozzarella cheese
¾ cup shredded Monterey Jack cheese
¾ cup shredded Cheddar cheese
¾ cup shredded Provolone cheese
2T grated Parmesan cheese
2T grated Romano cheese
Toppings of your choice
Preheat oven to 475° F.
On a lightly floured surface, unroll pizza dough. Using a rolling pin dusted with flour, roll dough to ¼" thickness. Place dough in well-greased 12" perforated pizza pan. Trim dough with knife or pizza wheel to fit inside diameter of pan. Pierce dough with fork every ½" to prevent air bubbles.
Pre-bake dough for 5 minutes. Remove crust from pan and place on wire rack to cool.
Repeat step 2 for remaining uncooked dough, but this time trim excess dough by rolling a rolling pin over the top edge of the pan to form a lip on the crust. Pierce with a fork as stated above.
Combine cheeses (reserve 2 cups of mozzarella for the top) in a bowl and distribute evenly on the dough.
Place pre-baked crust in the center on top of the cheese blend.
Spread ½ cup of pizza sauce to edge of pre-baked crust.
Distribute toppings evenly on top crust starting with meats then vegetables.
Cover with remaining 2 cups of mozzarella cheese.
Bake for approximately 12-15 minutes or until cheese is melted and golden brown.