Reviewed: May 20, 2012

I loved this recipe! We also pre-cooked the crust for about 5 minutes, and added a bit of thinly sliced purple onion, and some crumbled sausage. I am generally not a big fan of Roma tomatoes, but the ones I bought were really tasty. They can be dry and hard. I will definitely make this again soon.

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Reviewer:

Ekstrom

Reviewed: May 4, 2012

This was really good! Didn't have fresh basil, so used dry in the crust and the sauce. No roma tomatoes in store so used a regular one and chopped fairly large. Very forgiving recipe and it was yummy for watching yhe playoffs! I used quick and easy pizza crust by chef rider and it was very good. Made it in the food processer. Can't wait to make it with the "real" stuff. Thanks, we'll be making this again for sure!

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Reviewer:

riderfan

Reviewed: Jan. 16, 2012

Good recipe. Great to use as an appetizer

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Reviewer:

kemc_2

Reviewed: Jun. 5, 2011

love these they are perfect for an appetizer at a party!! or even just to snack on!

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Reviewer:

Jmetz

Cooking Level: Expert

Reviewed: Oct. 5, 2010

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!!!

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Reviewer:

LuLu

Reviewed: Oct. 2, 2010

Very good recipe. I made this last night, and everyone loved it. The only thing I did differently, was add cream cheese to the mayo mixture, and increased the amount of garlic. I love garlic! Anyway, big hit!

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Reviewer:

susieqplus2

Reviewed: Sep. 16, 2010

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)

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Reviewer:

MTCHYG

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Sep. 7, 2010

This recipe is GREAT! I tried to lower the fat and calorie content by using a little over half of the 2/3 cup mixture with light mayo and the rest with mayo and it turned out just fine. Great for appetizers or dinner with a salad.

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Reviewer:

hooch903

Reviewed: Aug. 22, 2010

This is declious and so easy! I made it for a party and everyone raved. I did have to double the ingredients to cover the entire crust. YUM!

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Reviewer:

Smileyk

Reviewed: Aug. 11, 2010

I have been making this for several years. Its best if you let cool then cut. Otherwise the tomatoes tend to slide off as you eat. My husband prefers it with mini pepperoni slices on it, only it adds a lot more grease.

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