|Refrigerated pizza crust||10 Ounce (1 Package)|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Thinly sliced green onions||3⁄4 Cup (12 tbs) (Including Tops)|
|Dry italian herb mix||1 Teaspoon|
|Shredded mozzarella cheese||3⁄4 Pound (3 Cups)|
|Tomatoes||3⁄4 Pound, thinly sliced (5 Roma-Style Pieces)|
Unroll crust and with your fingers press into a greased 10- by 15-inch baking pan.
Evenly spread dough with mustard, sprinkle with onions and herbs, then top evenly with cheese and tomato slices.
Bake on the bottom rack in a 425° oven until cheese is bubbly and crust is golden brown around the rim, about 20 minutes.
Cut into squares