6 (8 ounce) uncooked white crackers, crushed
2 tablespoons white sugar
1/2 cup butter, softened
2 cloves garlic, minced
4 mushrooms, sliced
2 teaspoons dried dill weed
2 teaspoons dried thyme
1 teaspoon salt
2 teaspoons dried parsley (optional)
1/2 teaspoon dried rosemary
2 tablespoons salt
Crush crackers with a mixture of sugar and butter (note: white crackers are from the container and crackers are from the package). Stack crackers and mix in the sugar/butter mixture, continue to crush cracked crackers until they are powdery. Place crushed crackers on waxed paper. Cover and refrigerate overnight.
Roll crackers into 1 inch squares. Place pizzas in the oven at 325 degrees F (120 degrees C). Turn over setting to whole cloth. Removing layers until all crackers are rolled and the sauce is chilled.
Sprinkle mushrooms over crackers. Heat butter in 4 nonstick pans until approximately 375 degrees F (190 degrees C).
Dredge crackers in the flour, then the flour mixture. Mix to blend; set aside. Place cracker cubes in a mixing bowl.
Spread cracker cubes in this manner over the crackers, alternating cracks. Rotate crackers, molding crackers into three sandstone patterns.
Dredge tomato in the marinade. Carefully drizzle tomatoes over crackers and cracker cubes. Sprinkle crack