The garden-fresh flavors of ripe tomatoes, basil, and two kinds of cheese make this easy appetizer unforgettable.
- 1 pkg (13.8 oz or 283 g) refrigerated pizza crust
- 2 cups (500 mL) shredded mozzarella cheese
- 1 oz (30 g) Parmesan cheese, grated (about 1/4 cup/50 mL packed)
- 2/3 cup (150 mL) mayonnaise
- 2 tbsp (30 mL) snipped fresh basil leaves
- 1 garlic clove, pressed
- 4 plum tomatoes
Preheat oven to 425°F (220°C). Unroll pizza crust onto Rectangle Stone and spread to within 1 in. (2.5 cm) of edge. Bake 18-22 minutes or until light golden brown. Remove baking stone from oven to Stackable Cooling Rack. Top crust with 1 cup (250 mL) of the mozzarella cheese; let stand 2 minutes or until cheese is melted.
Slice tomatoes using Ultimate Mandoline fitted with v-shaped blade; arrange evenly over crust. Using Medium Scoop, scoop cheese mixture over tomatoes; spread evenly using Small Spreader. Bake 10 minutes or until crust is golden brown and cheese is melted. Cut into squares using Pizza Cutter.
- 20 servings of 1 square
Nutrients per serving:
Calories 140, Total Fat 9 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 10 g, Protein 5 g, Sodium 290 mg, Fiber 0 g
U.S. Diabetic exchanges per serving:
1/2 starch, 2 fat (1 carb)
Gently wash fresh basil leaves just before using and pat dry with a paper towel. If you have extra basil, wrap leaves in a slightly damp paper towel, place in a resealable plastic bag, and refrigerate for up to 1 week. Use as a garnish or as a flavor booster for soups, sauces, salads or salad dressing.
For a quick way to snip fresh herbs without the mess, place the herb in a small, deep bowl and snip with Professional Shears.
If desired, 2 teaspoons dried basil leaves can be substituted for the fresh basil.