| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Season’s be, Appetizers |
20 |
Servings |
INGREDIENTS
| 1 |
pk |
Refrigerated pizza crust |
| 2 |
c |
Mozzarella cheese; shredded & divided |
| 1 |
sm |
Block parmesan cheese |
| 2 |
tb |
Fresh basil leaf |
| 2/3 |
c |
Mayonnaise |
| 2 |
|
Cloves garlic |
| 4 |
|
Roma tomato |
INSTRUCTIONS
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@tenet.edu> on May 08,
1998
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