Cheesy Pizza Soup A favorite of Rachel's. 1 10 oz. package refrigerated pizza dough 1 tablespoon Parmesan cheese 1/4 teaspoon Italian seasoning 2 slices Mozzarella cheese 1 10 3/4 ounce can tomato soup 2 tablespoons Mozzarella cheese, grated Preheat oven to 375°. Grease basking sheet and 2 Pyrex bowls. Place bowls upside down on baking sheet. Unroll pizza dough on board until it is 14" long. Use saucepan lid to cut 2 7" circles in the dough. Lift each circle and lay it over the bowls. Press the dough down to make it even. Sprinkle the leftover dough with Parmesan cheese and Italian seasoning. Cut dough into small pizza shaped wedges for croutons and strips for bread sticks. Place dough pieces on baking sheet. Bake 10 to 12 minutes until dough is firm and light. Remove from oven. Using potholder and spatula gently remove bread bowls from Pyrex bowls. Remove croutons and bread sticks from baking sheet and let cool. Place one slice of Mozzarella cheese inside each bowl. Bake for 5 minutes. Remove baking sheet from oven. Prepare soup following directions on soup label. Pour into bowls. Sprinkle with grated cheese. Serve with bread sticks and croutons for green salad.