A mayonnaise-garlic mixture replaces traditional red sauce in this fresh, flavorful pizza.
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1/4 cup nonfat mayonnaise or salad dressing
1/2 teaspoon purchased minced garlic
1 (10- to 12-ounce) round prebaked thin Italian pizza crust
1/4 cup chopped fresh basil leaves
4 Roma tomatoes, coarsely chopped
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese
Chopped fresh basil leaves, if desired
*Substitute 1 teaspoon dried basil leaves.
Heat oven to 425°F.
Combine mayonnaise and garlic in bowl; mix well.
Place pizza crust onto ungreased baking sheet. Spread mayonnaise mixture to within 1/2 inch of edge; sprinkle with 1/4 cup chopped basil leaves. Top with tomatoes and cheeses.
Bake 10-12 minutes or until cheese is melted and pizza is heated through. Sprinkle with chopped basil leaves, if desired.
Two words describe the best way to store fresh tomatoes---never refrigerate. Refrigerator temperatures can cause tomatoes to become mealy or watery in texture and milder in flavor.
Explore reviews fromour online community
This pizza was good, but for me too much cheese. I thought it could use something more to add to the flavor, but I will try it a second time to make sure.