Ingredients:
1 pie crusts, unbaked
1 1/2 cups shredded mozzarella cheese, divided
5 roma tomatoes or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 garlic cloves, peeled
1/2 cup mayonnaise
1/4 cup grated parmesan cheese
1/8 teaspoon white pepper
Directions:
Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Adjust oven to 375 F.
Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
Bake at 375 F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.
Servings: 4-6
Time preparation: 15 min.
Time total: 65 min.