1 pkg (10-oz) refrigerated pizza crust
2 cups shredded mozzarella cheese, divided
1/4 cup fresh Parmesan cheese, grated
2 tbsp fresh basil, chopped (OR 2 tsp dried basil)
2/3 cup mayonnaise (I only use olive oil mayo)
1 garlic clove, pressed
4 plum tomatoes, thinly sliced
Preheat oven to 375 degrees. Lightly spray a cookie sheet, that has sides, with nonstick cooking spray; set aside.
Lightly flour the pizza dough for easy handling. Using a pizza roller, roll out the crust on the prepared cookie sheet. Sprinkle the crust with 1 cup of the mozzarella cheese; set aside.
1/4 cup fresh Parmesan cheese, grated
2 tbsp fresh basil, chopped (OR 2 tsp dried basil)
2/3 cup mayonnaise (I only use olive oil mayo)
1 garlic clove, pressed
4 plum tomatoes, thinly sliced
Preheat oven to 375 degrees. Lightly spray a cookie sheet, that has sides, with nonstick cooking spray; set aside.
Lightly flour the pizza dough for easy handling. Using a pizza roller, roll out the crust on the prepared cookie sheet. Sprinkle the crust with 1 cup of the mozzarella cheese; set aside.
Snip the fresh basil into small pieces. Grate the fresh Parmesan cheese. In a small mixing bowl, combine the remaining 1 cup of mozzarella cheese, Parmesan cheese, basil, and mayonnaise; mix well. Press garlic over the cheese mixture; mix well. Arrange tomatoes in a single layer over the mozzarella cheese on the crust. Place mozzarella cheese mixture over the tomatoes; spread to cover evenly. Bake 15 to 20 minutes or until top is golden brown and bubbly. Serve warm.
Note: File Photo
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