OK, this one is for garlic lovers and comes from my good friend Lori W. Lori’s family loves garlic, but if you don’t, she suggests you use less than what she uses.
Basil and Garlic Pizza
1 large Boboli Crust*
5 large fresh basil leaves, chiffonade**
4 large cloves of garlic, chopped
1 cup prepared pasta or pizza sauce
2 cups shredded cheese of your choice
Olive oil to coat crust
Preheat oven to 400 degrees. Drizzle desired amount of olive oil on crust; brush to coat well. Add the basil and garlic to the pasta/pizza sauce and spread evenly on crust. Top with shredded cheese.
Bake until cheese is melted and bubbly (about 10 min), preferably on a pizza stone or just on the oven rack itself. You may also use a pizza pan, if desired, but crust will not be as crisp.
*you may use prepared pizza dough, but time must be added to cook the crust
**to chiffonade, lay the basil leaves on top of one another, roll up the long end then chop finely. This produces a “shredded” affect.