SERVES 6 -12
* 2 (6 inch) Boboli pizza crusts
* 2 tablespoons extra virgin olive oil
* 1 garlic clove, minced
* 2 tablespoons parmesan cheese, grated
Topping
* 1 1/2 cups Italian plum tomatoes, seeded and diced
* 1 tablespoon fresh basil, chopped
* 1 tablespoon extra virgin olive oil
* 1/4 teaspoon salt
CHILL 2 HOURS
1. Blend all topping ingredients thoroughly and refrigerate for 2 hours before serving. Just prior to serving, drain to eliminate excess liquid.
2. Let minced garlic soak in 2 tbsp olive oil for 1 hour. Remove minced garlic from oil before use.
3. Preheat oven to 400°F Line a sheet pan or cookie sheet with foil. Dribble 1 tbsp garlic oil over each Boboli shell, sprinkle with cheese and bake for 4 to 5 minutes, until hot, but not crisped or dried. Cut each Boboli into 6 wedges.
4. Remove to a serving plate and cover, generously, with the cold tomato/basil topping. Serve immediately.
