Tomato-Basil Squares Pizza Recipe

1 package (10 ounces) refrigerated pizza crust
2 cups (8 ounces)shredded mozzarella cheese, divided
1 ounce (¼ cup) fresh Parmesan cheese, grated
2 tablespoons fresh basil leaves, snipped, or 2 teaspoons dried basil leaves
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum tomatoes, thinly sliced

Preheat oven to 375°F. Using lightly floured Baker’s Roller®, roll out pizza crust on Rectangle Stone to within 1 inch of edge of Baking Stone. Sprinkle crust with 1 cup of the mozzarella cheese; set aside. Using Deluxe Cheese Grater, grate Parmesan cheese. Using Kitchen Shears, snip basil.20In Small Batter Bowl, combine the remaining 1 cup mozzarella cheese, Parmesan cheese, basil and mayonnaise; mix well. Using Garlic Press, press garlic over cheese mixture; mix well. Using Ultimate Slice & Grate, thinly slice tomatoes; arrange in single layer over mozzarella cheese on crust. Using Medium Scoop, place mozzarella cheese mixture over tomatoes; spread to cover evenly. Bake 15-20 minutes or until top is golden brown and bubbly. Serve warm. Cut with Pizza Cutter; serve with Mini-Serving Spatula.

Yield: 20 servings

Approximately 130 calories and 9 grams of fat per serving

Cook’s Tip: Gently wash fresh basil leaves just before using and blot dry with a paper towel. Wrap in a 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.