1/2 of 15 oz pkg. folded refrigerated unbaked piecrust (1 crust)
1 1/2 cups shredded mozzarella cheese
5 roma or 5 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise or salad dressing
1/4cup grated parmesan cheese
1/8 tsp ground white pepper
Fresh basil leaves (optional)
Place pie crust in 9" quiche dish or glass pie plate. Glute edge, press with the tines of a fork if desired. Pre-bake according to package directions Remove from oven. Sprinkle w/ 1/2 cup of the mozzarella cheese. Cool on wire rack.
Cut tomatoes into wedges; drain on paper towels. Ararange tomato wedges atop melted cheese in the baked pie shell. In a food processor bowl combine basil and galic, cover and process till 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 to 40 minutes or til top is golden and bubbly. Serve warm. If desired, sprinkle with basil leaves.
Make 8 appetizer or 4 main dish servings