|Canned pizza sauce||10 1⁄2 Ounce (1 Can)|
|Parmesan cheese||1 Tablespoon, grated|
|Garlic powder||1⁄4 Teaspoon|
|Refrigerated buttermilk biscuits||16 Ounce (2 Can)|
|Mozzarella cheese||1⁄2 Pound, shredded|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Pitted ripe olives||1 Tablespoon (For Garnish)|
Preheat oven to 450°F.
In medium pan, heat pizza sauce with Parmesan cheese and garlic powder.
Roll each biscuit from one package into oval about 4 inches long.
On well-greased, large cookie sheet arrange biscuits side by side in 2 long rows touching each other; press biscuit edges carefully together with fingers to form wide strip.
Spread half of pizza sauce over biscuits, leaving about 1/2-inch rim around edges.
Sprinkle with half Mozzarella and half mushroom slices.
Bake 12 minutes; garnish with olives; continue baking 2 minutes or until crust is browned.
With broad spatula, remove pizza to serving platter.
Pull apart to serve.
While first pizza is baking, make second pizza with remaining ingredients.