11 Reviews of Tomato-Basil Squares

From: Leslie Torrance

On Oct 1, 2002

These are FANTASTIC! I just tried these at a Pampered Chef party, and when the second batch came out of the oven I burnt my mouth on them because I couldn't wait for them to cool! Absolutely delicious. Thanks for posting this recipe. It was what I've been searching for all afternoon!

From: sugarpea

On Aug 30, 2003

Sorry, I was disappointed with my pizza. The mayonnaise was overpowering and the center of the pizza was just a mass of goo sitting on the crust. Followed the recipe and instructions carefully-don't know what went wrong.

From: Just Call Me Martha

On Feb 6, 2005

This is an excellent appetizer. I did cut down on the mayo just a bit, but otherwise did everything according to the recipe. I definitely recommend the fresh basil. It's wonderful. I can't wait for fresh garden tomatoes. This dish is very colourful and tastes great. Very simple to make as well. All in all, a keeper! Thanks Kim.

From: Seasoned Cook

On Sep 30, 2007

I was served these squares at a Pampered Chef party and baked them at home after seeing your posted recipe. I reduced the amount of mayo to 1/2 cup. I think the tomatoes should be chopped rather than sliced. Since I didn't have a garlic clove I mixed 1/8 teaspoon of garlic powder with the mayo. Otherwise they are a nice appetizer.

From: Time2Eat

On Jan 22, 2007

Tasty recipe and pretty too. My SIL made these and they were gobbled up before we were able to taste them. One reviewer wrote the middle of hers did not bake well. My SIL says she has the best luck when using the stoneware from Pampered Chef. Maybe the stoneware heats more evenly. Very good with fresh tomatoes. Definitely eat while warm.

From: HisMonie

On Jul 15, 2007

Very, very good! I had no problem with even baking . . used the PC stone, too. Used the 13 oz. package of Pillsbury pizza dough. Only one complaint from my family, next time make TWO! lol

From: TheDancingCook

On Dec 13, 2007

Yummy! I served this (4 adults and one child) aside of Pasta E Fagioli soup and a Caesar Salad for a luncheon. The flavors blended well together. My only suggestion is I would reduce the mayo to 1/2 cup and bake at a higher temp (I did use the stone) because I had trouble getting the crust to not be so "doughy" as the dish was not fully cooked all the way through when it was ready to be pulled from oven...I carefully moved the pizza directly onto the oven grates for a few minutes in order to get the crust to bake and for the dish to be cooked throughly. I also added some fresh sliced baby bella mushrooms. I will make this again; thanks for posting!

From: HC1330

On Aug 24, 2007

I omit the basil and sometimes add real bacon bits- the kids love it!

From: chvyluvgrl

On Nov 8, 2008

This is a fav around my place I serve them at parties and everywhere else my family and freinds go crazy over them, I left them at my moms house before a party once and my dad ate a half a batch, they have the best mingling of flavors and they are easty to make. These are the best.

From: Becky in Wisconsin

On May 12, 2009

GREAT! GREAT! GREAT! I have a confession to make. I used to be a Pampered Chef consultant, and I have made these numerous times, but I have never had the chance to eat them. I haven't sold Pampered Chef for over 10 years, and I completely forgot about the recipe until my sister was talking about it and made me hungry for it. I made this to go along side of Olive Garden Pasta E Fagioli, and made the spices "mirror" the spices in that dish. Thanks for posting this recipe, and bringing back some memories for me.