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.