Ingredients

1 crust 1/2 of a refrigerated unbaked pie crust, bake as directed
1 1/2 cups shredded mozzarella cheese
5 Roma tomatoes, slices
1 cup basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup parmesan cheese, grated
1/8 tsp white pepper
basil leave

Instructions

Bake pie crust in glass or quiche dish; flute edges; prick with fork tines, if desired. Remove from oven. Sprinkle with 1/2 cup mozzarella cheese, cool on wire rack. Cut tomatoes, drain on paper towels. Arrange tomato slices atop melted cheese in the baked pie shell. In a food processor, combine garlic, basil. Process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl, combine remaining mozzarella, mayonnaise, parmesan cheese and pepper. Spoon cheese mixture over basil mixture, spread evenly to cover top. Bake in a 375 degree oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, sprinkle with or place whole basil leaves on top after baking.

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