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Many years ago, my sister-in-law made these pizzas as an appetizer at a christening party. When she told me the secret ingredient was mayonnaise, I had concerns but four slices later, I was begging for the recipe.

I’ve tweaked the recipe over the years but the general idea remains so, to me, it will always be Michelle’s pizza. I hope you enjoy it as much as we do.

For more great food ideas, check out my Pinterest food board. I’ve been gathering ideas there for many years, so it’s a large collection.

NOTES –

  • This recipe is not for a wet dough, bake it first or use a prebaked crust or Na’an. I use Boboli crusts.
  • If I’m not making my own, I always use Duke’s mayonnaise. There is a difference, and it’s the best.
  • The amount of garlic is subjective, you do you.
  • It’s best to use grated Parmesan for the texture to work out. I grate my own or use 4C because it has no gross fillers.
  • Any herbs you like will work, I like lots of basil and sometimes add arugula.
  • If you like a super crisp crust, you can bake on the rack but it can be difficult to get the cheese browned without burning the bottom so I prefer a pizza pan or sheet pan.
  • Bake on the middle rack, not low like you would raw pizza.
  • For best results, cool on a cooling rack to warm or room temperature before cutting.

White Basil Pizza

A flexible, rich pizza recipe with an unexpected ingredient. 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Main Course
Cuisine: Italian
Servings: 6 slices

Ingredients

  • 1/3 cup mayonaise
  • 2 cloves garlic minced
  • 1/4 cup Parmesan cheese grated
  • 8 leaves basil torn or cut into small pieces
  • 3 small tomatoes thinly sliced
  • 1 premade pizza crust
  • 2 cups Mozzarella cheese shredded

Instructions

  • Preheat oven to 450F. 
  • Mix mayonnaise, garlic, Parmesan, and basil by hand in mixing bowl.
  • On the crust, spread 1 cup Mozzarella then cover with sliced tomatoes.
  • Spread mayonnaise mixture (it’s a bit as though you’re icing the tomatoes), add remaining 1 cup Mozzarella.
  • Bake 15-18 minutes until browned and bubbly.

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