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.
- 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
- 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
- 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.