Tomato and Basil Pie
1 piecrust, unbaked
1 1/2 cups shredded Mozzarella cheese, divided
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic, peeled
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
Unfold piecrust according to package directions. Place in a 9-inch quiche or pie
Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup
Adjust oven to 375 degrees.
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
Bake at 375 degrees for 35-40 minutes, or until top is golden and bubbly.
Serve warm. Sprinkle with basil leaves if desired. Serves 4-6 easily.