1/2 of a 15 oz pkg folded refrigerated unbaked pie crust
1 1/2 cups shredded mozzarella cheese
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/8 tsp. ground white pepper
Fresh basil leaves (optional)
Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the times of a fork, if desired. Pre-bake according to package directions. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack.
Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.
In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
Bake in a 375 degree oven for 35 – 40 minutes or until top is golden and bubbly. Serve warm. If desired, sprinkle with basil leaves. Makes 8 appetizer or 4 main dish servings.