INGREDIENTS
1 lb
pizza dough (room temperature. I prefer this No-Knead Whole Wheat Semolina Pizza Dough, but you can use your favourite.)
4 tbsp
extra virgin olive oil (divided)
1 clove
garlic (peeled and minced, or 1/2 teaspoon garlic powder)
2 tbsp
minced fresh parsley (or 1 teaspoon dried parsley flakes)
3/4 tsp
Italian seasonings
2 cups
shredded part-skim mozzarella