This herb-laced appetizer also makes a tasty side dish or light lunch.
Preheat oven to 400°F. Lightly spray rectangle tart pan with vegetable pan spray.
Roll out pizza crust to line tart pan. Press crust into base and up sides of pan. Trim away excess dough. In large bowl, combine potato slices with olive oil, rosemary, oregano, thyme, salt and garlic; toss until slices are well coated. Sprinkle mozzarella cheese and 1 tablespoon Asiago cheese over pizza crust. Arrange potatoes slices over cheese, slightly overlapping. Sprinkle remaining Asiago cheese evenly over potatoes.
Bake 20-22 minutes or until crust is deep golden brown. Remove from oven to cooling rack; cool 5-8 minutes. Remove from pan; cut into squares and serve warm.
Makes 10-12 appetizers.