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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 13, 2010

TOMATO-BASIL SQUARES (from The Pampered Chef's STONEWARE SENSATIONS)

Nothing quite compares to the sweet taste of ripe tomatoes and fresh basil atop creamy mozzarella and fresh Parmesan cheeses. It's a simple appetizer that gets rave reviews.

1 package (10 ounces) refrigerated pizza crust
2 cups (8 ounces) shredded mozzarella cheese, divided
1 ounce (1/4 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. Rollout pizza crust on cookie sheet to within 1 inch of edge. Sprinkle crust with 1 cup of the mozzarella cheese; set aside. Grate Parmesan cheese. Chop basil. Combine the remaining 1 cup
mozzarella cheese, Parmesan cheese, basil and mayonnaise; mix well. Using Garlic Press, press garlic
over cheese mixture; mix well. Thinly slice tomatoes; arrange in single layer over mozzarella cheese on crust. Dollop 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.

Yield: 20 servings
Approximately 130 calories and 9 grams of fat per serving

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