Yield: 20 Servings
|1 pack||Refrigerated pizza crust|
|2 cups||Mozzarella cheese; shredded & divided|
|1 small||Block parmesan cheese|
|2 tablespoons||Fresh basil leaf|
|2 \N||Cloves garlic|
|4 \N||Roma tomato|
1. Preheat oven to 375. Roll pizza crust onto 12x15" Rectangle Baking Stone to within 1" of edges using lightly floured Dough & Pizza Roller. Sprinkle crust with 1 cup mozzarella cheese.
2. Grate Parmesan cheese using Cheese Grater. Snip basil using Kitchen Shears. In 2-qt Batter Bowl, combine mayonnaise, Parmesan cheese, basil and remaining cheese. Press garlic over cheese mixture using Garlic Press; mix will usiing Skinny Scraper.
3. Thinly slice tomatoes using Vario-Slicer; arrange in single layer over top of mozzarella cheese. Top tomatoes with cheese mixture using Stainless Steel Scoop; spread evenly.
4. Bake 15-20 minutes or until top is golden and bubbly. Serve warm. Cut with Pizza Cutter; serve with Mini-Serving Spatula.
Recipe by: Season's Best Spring/Summer 1997 Posted to MC-Recipe Digest by "Teri Sanford" <terily@...> on May 08, 1998