1 package (10 ounces) refrigerated pizza crust
2 cups (8 ounces) shredded mozzarella cheese, divided
1 ounce (1/4 cup) fresh grated Parmesan cheese
2 tablespoons fresh basil leaves, snipped (with scissors) or 2 teaspoons dried basil leaves
2/3 cup mayonnaise
1 garlic clove, pressed (I use 2)
4 plum tomatoes, thinly sliced.
Preheat oven to 375 degrees. Stretch out pizza dough on a 12 x 15 baking stone. (You can use a 12 x 15 cookie sheet. However, the pizza is a little greasier.) Sprinkle crust with 1 cup of the mozzarella cheese; set aside.
Combine in medium bowl, the fresh snipped basil (or dried basil), the pressed garlic, the mayonnaise, the Parmesan cheese and 1 cup of mozzarella cheese. Mix with a spoon.
Slice tomatoes thin and place in a single layer over mozzarella cheese on crust. Spread cheese/mayonnaise mixture on top of the tomatoes. Cover evenly.
Bake 15 to 20 minutes until top is golden brown and bubbly. Cut with pizza cutter and enjoy. Serve warm. (I have served cold and it is good also.)