1 pkg. (10 oz.) refrigerated Pizza Crust
2 c. (8 oz.) Mozzarella Cheese, shredded, divided
1/4 c. (1 oz.) Parmesan Cheese, grated
2 tbsp. fresh Basil leaves, snipped, or 2 tsp. dried basil leaves
2/3 c. Mayonnaise
1 Garlic clove, pressed
4 Plum Tomatoes, thinly sliced

Preheat oven to 375°F. Using lightly floured roller, roll out pizza crust on 12 x 15 in. rectangle baking stone to within 1 inch of edge of stone. Sprinkle crust with 1 cup of the mozzarella cheese; set aside. In 1 qt. bowl combine the remaining 1 cup mozzarella cheese, parmesan, basil and mayo; mix well. Arrange the thinly sliced tomatoes in single layer over mozzarella cheese on crust. Place mozzarella cheese mixture over tomatoes; spread to cover evenly.

Bake 15-20 min. or until top is golden brown and bubbly. Serve warm.

Yield: 20 servings.