Quick, Easy -N- Fast Tomato and Basil Pie Recipe

1 piecrust, unbaked
1 1/2 C. shredded Mozzarella cheese, divided
5 Roma or 4 medium tomatoes
1 C. loosely packed fresh basil leaves
4 cloves garlic, peeled
1/2 C. mayonnaise
1/4 C. grated Parmesan cheese
1/8 t. ground white pepper

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 375F.

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 375F. for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.

Serves 4-6 easily.

    

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