I've been doing something very similar - based on Little Caesar's Cheesy Bread. I use a 70% hydration dough as well. But I melt some margarine and add some salt and garlic powder to taste. Then I mix that with my grated Mozzarella/Provolone and top the dough directly. I top with some shakes of oregano before baking, but parmesan is what LC uses (I've found that good parm disappears, while the Kraft stuff doesn't add much).