Unroll the dough portions crosswise onto a large baking sheet coated with cooking spray and sprinkled with cornmeal. Slightly overlap the edges of the dough, pinching the edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Bake at 450° for 2 minutes. Top with the remaining ingredients. Bake an additional 12 minutes or until cheese melts. Garnish with pepper, if desired.
I loved the flavors of the olive and feta! I left out the mozzarella altogether, but didn't miss it at all. I also added some fresh basil to the top afterward to add a bit of color, and that added an extra dimension of flavor that the pizza was missing.
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