Basil Tomato Pizza

This makes a nice change from a tomato sauce based pizza.

It makes a great appetizer as well.
I got the idea for the topping from a Pillsbury booklet but have changed it to suit our tastes.

Pizza crust *

1 ¼ cups warm water 2 Tbsp. oil
1 tsp. sugar 1 tsp. salt
1 Tbsp. instant yeast 3-4 cups flour

Mix flour, sugar salt and yeast in mixing bowl.
Add oil and warm water and mix to form a soft dough.
Cover and let rise until nearly double in bulk.
Grease large pizza pan or cookie sheet and sprinkle with about 2 Tbsp. cornmeal. (this keeps your crust from getting soggy)
Roll out dough on floured board or
you can just press it out, stretching it to fit the pan. You can get 2 medium sized pizzas from this amount of dough so I often spread it on another pizza pan and freeze it for another day.
Place on prepared pan.
Top with following mixture.

Basil Tomato Topping
½ cup mayonnaise
½ cup grated Parmesan cheese
1 large garlic clove minced
½ tsp. basil leaves or 1-2 Tbsp. chopped fresh basil
1 tsp. fresh chives or green onions chopped fine
Thinly sliced seeded tomatoes ( Roma tomatoes are the best)
1-1½ cups coarsely grated Mozzarella cheese

In mixing bowl, combine mayonnaise, Parmesan cheese, garlic and basil until well mixed.
Spread on prepared crust.
Arrange tomato slices over topping and sprinkle with chives and grated Mozzarella.
Bake at 425º for 15 minutes or until it bubbles and the cheese just begins to brown.

* Time-saving Tip:
My sister uses one of those bagged. prepared crusts you can buy in the deli of your grocery store and it works very well.