This is so simple. Reminds me of a Margherita Pizza. Very flavorful. I also think the sauce would also taste great on a panini sandwich, though I've never tried it.
These were a huge hit at my place. Personally I loved the taste but I would love it even more on a thin crust. If I make it again I will use the thin crust dough and dice my tomatoes so they don't end up sliding off with a bite. Very good! Read More
These were ok. I would have liked more tomato and instead of chopped basil i think a leaf or half leaf laid under each slice of tomato would have been a fresher more potent touch. Also I think I'll cook it for longer next time as the dough was still a bit soft and I would have prefered a more crunchy crust (see bruchetta style) Read More
These were a huge hit at my place. Personally I loved the taste but I would love it even more on a thin crust. If I make it again I will use the thin crust dough and dice my tomatoes so they don't end up sliding off with a bite. Very good! Read More
These are very yummy! ive been makin them for friends and family for a couple yrs now. Except i spread about a cup of mozzarella on the pizza crust them put my sliced tomatoes then put the mayo mixture on top of the tomatoes. the recipe i use calls for 2 cups mozzarella......1 cup on the crust and 1 cup in the mayo mixture. Makes it nice and cheesy!!! Read More
This recipe is so tasty. I love it because I can use my Pampered Chef grater garlic press and large bar pan. I used Pillsbury Pizza Crust 2/3c mayonnaise and 2 c shredded mozzarella plus the other ingred. listed in the recipe. I preheated oven to 400 degrees.After the dough was rolled on the pan I sprinkled 1 c of the shredded mozzarella over it. Mixed the other cup of mozzarella parmesan basil mayo and garlic in a bowl. Placed 4 thinly sliced Plum tomatoes on top of the mozz/crust then scooped mixture over the tomatoes and baked 20 minutes til golden and bubbly. Easy and oh so good! Read More
These were ok. I would have liked more tomato and instead of chopped basil i think a leaf or half leaf laid under each slice of tomato would have been a fresher more potent touch. Also I think I'll cook it for longer next time as the dough was still a bit soft and I would have prefered a more crunchy crust (see bruchetta style) Read More
Excellent! I used this with the grilled dough recipe on here and it was phenomenal. I doubled the recipe to make 2 pizzas and may work on decreasing the amount of mayo next time. It was not offensive or overpowering; just interested in seeing if we can decrease some of the fat. Thanks so much for sharing this recipe! Read More
Delicious!!! I used a flour tortilla placed in broiler until lightly browned and crisp. I tripled the basil and the garlic and eyeballed the mozzarella. Absolutely delightful! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These were a huge hit at my place. Personally I loved the taste but I would love it even more on a thin crust. If I make it again I will use the thin crust dough and dice my tomatoes so they don't end up sliding off with a bite. Very good!
These are very yummy! ive been makin them for friends and family for a couple yrs now. Except i spread about a cup of mozzarella on the pizza crust them put my sliced tomatoes then put the mayo mixture on top of the tomatoes. the recipe i use calls for 2 cups mozzarella......1 cup on the crust and 1 cup in the mayo mixture. Makes it nice and cheesy!!!
This recipe is so tasty. I love it because I can use my Pampered Chef grater garlic press and large bar pan. I used Pillsbury Pizza Crust 2/3c mayonnaise and 2 c shredded mozzarella plus the other ingred. listed in the recipe. I preheated oven to 400 degrees.After the dough was rolled on the pan I sprinkled 1 c of the shredded mozzarella over it. Mixed the other cup of mozzarella parmesan basil mayo and garlic in a bowl. Placed 4 thinly sliced Plum tomatoes on top of the mozz/crust then scooped mixture over the tomatoes and baked 20 minutes til golden and bubbly. Easy and oh so good!
These were ok. I would have liked more tomato and instead of chopped basil i think a leaf or half leaf laid under each slice of tomato would have been a fresher more potent touch. Also I think I'll cook it for longer next time as the dough was still a bit soft and I would have prefered a more crunchy crust (see bruchetta style)
Excellent! I used this with the grilled dough recipe on here and it was phenomenal. I doubled the recipe to make 2 pizzas and may work on decreasing the amount of mayo next time. It was not offensive or overpowering; just interested in seeing if we can decrease some of the fat. Thanks so much for sharing this recipe!
Delicious!!! I used a flour tortilla placed in broiler until lightly browned and crisp. I tripled the basil and the garlic and eyeballed the mozzarella. Absolutely delightful!
