Reviewed: Sep. 18, 2009

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!

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debra_tx

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Reviewed: Jun. 27, 2009

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!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: May 28, 2009

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!

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Blazer

Cooking Level: Intermediate

Home Town: Derby, Connecticut, USA

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Reviewed: May 17, 2009

I've been making this for a long time... thanks to a cookbook. I find that I have to use at least 5 tomatoes to cover the whole pizza - no idea how 3 will even come close.

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