| 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
A Message from our Provider:
“Jesus: Eternal Combustion Protection”