Preheat oven to 425 degrees. Grab two 8-inch cake pans and place 1 tablespoon of olive oil in each.

Cut room-temperature pizza dough in half. It is much easier to work with when it's at room temperature. Working with one half at a time, shape dough into a disk using your hands. Pull on the edges of the disk to widen the disk about the size of the pan. Do not over-work the dough or else it will cause the dough to stay flat when it bakes. We want it to bubble up a bit.

Place each half in pans with olive oil. Flip over to coat the other side in olive oil. Make sure dough reaches the edges of the pan. It's okay if there's a little gap; don't force the dough to the edges or else you may over-work it. Cover each dough with 1/2 cup of freshly shredded cheese. I purchased 4 ounces of Asiago cheese and shredded it myself with my food processor, fitted with the grating plate.

Place both pans into the preheated oven and bake until the cheese begins to brown, about 15-20 minutes.

Remove from oven and place on wire rack to cool for 5 minutes. Then, remove from pan and serve warm. I like to serve with marinara sauce. Yummm.