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Rosemary Tomato Focaccia

1 (10 ounce) tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
2 tablespoons fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley

Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.

Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 - 15 minutes at 425 degrees F.

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