Appetizer: Tomato-Basil Squares

From Mary Carey (from Cheryl Verbruggen)

Ingredients
1 (10 oz.) package refrigerated pizza crust
2 cups (8 oz) shredded mozzarella cheese
1 oz. (1/4 cup) fresh parmesan cheese, grated
2 Tablespoons fresh basil leaves snipped, or 2 tsp. dried basil leaves
2/3 cup mayonnaise
1 garlic clove, pressed
4 plum tomatoes, thinly sliced

Directions
Preheat oven to 375. Using lightly floured dough and pizza roller, roll out pizza crust on 12 X 15 inch rectangle baking stone to within 1 inch of edge of stone. Sprinkle crust with 1 cup of the mozzarella cheese; set aside. Using deluxe cheese grater, grate parmesan cheese. Using kitchen cutters, snip basil. In 1 qt batter bowl, combine the remaining 1 cup mozzarella cheese, parmesan cheese, basin and mayonnaise; mix well. Using vario-slicer, thinly slice tomatoes; arrange in single layer over mozzarella cheese on crust. Using medium stainless steel 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.