Thursday, July 19, 2007

Tomato Basil Squares

I first had this recipe when I went to a Pampered Chef party a couple of years ago. They were so good that I had them when I held my own PC party. My neighbor gave me some of his delicious tomatoes yesterday and I have some fresh basil growing in my garden that I decided to make them for supper tonight. It calls for refrigerated pizza dough, but I dont keep any of that on hand so will make my own dough from some wheat that I ground fresh this morning. I am salivating already. Anyway, I thought I would share the recipe....except for the part of having to turn on the oven in the middle of summer, it is a great recipe using fresh ingredients.... now I guess I will have to learn to make my own mozerella. (I will probably use more than one clove of garlic too!)

Tomato Basil Squares

From the Pampered Chef All the Best from Our Kitchen to Your

Prep time: 30 minutes Bake Time 15-20 minutes

1 pkg (10 oz) refrigerated pizza crust (or French)

2 cups (8 oz) shredded mozzarella cheese

¼ cup (1 oz) grated fresh parmesan cheese

2/3 cup mayonnaise

2 Tbsp snipped fresh basil leaves

1 garlic clove

4 plum tomatoes

1. preheat oven to 375. Using lightly floured Baker’s Roller, roll pizza crust to within 1 inch of edge of Rectangle Stone. Sprinkle curst with 1 cup of the mozzarella cheese; set aside.

2. Using Deluxe Cheese Grater, grate Parmesan cheese into Small Batter Bowl.

Add remaining mozzarella, mayonnaise, basil and garlic pressed with Garlic

Press; mix well.

3. Using Ultimate Slice & Gate fitted with v-shaped blade, slide tomatoes; arrange evenly over curst. Using medium Scoop, scoop cheese mixture evenly over tomatoes;

spread evenly.

4. Bake 15-20 minutes or until curst in golden brown. Cut into squares; serve warm.

Yield: 20 servings

Calories 10; Total fat 9g; Saturated fat 2.5 g; Cholesterol 15 mg; Carbohydrate 8g;

Protein 4g; Sodium 210mg; Fiber 0g.