1 pkg. (10 oz.) refrigerated pizza crust2 cups (8 oz.) shredded mozzarella cheese, divided
1 oz. (¼ cup) fresh Parmesan cheese, grated
2 Tbsp. fresh basil leaves, snipped (or 2 tsp. dried basil leaves)
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum tomatoes, thinly sliced
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Preheat oven to 375o. Roll out pizza crust on rectangular baking sheet (12” x 15”) to within 1 inch of edge.
Sprinkle crust with 1 cup mozzarella cheese; set aside.
In small bowl, combine remaining 1 cup mozzarella cheese, parmesan cheese, basil and mayonnaise; mix well. Arrange tomato slices in single layer over mozzarella cheese on crust.
Place cheese mixture over tomatoes; spread to cover evenly. Bake 15-20 minutes or until top is golden brown and bubbly. Serve warm.
Makes 20 servings.