Tomato And Basil Pie

• 1 pie crust, unbaked
• 1 1/2 cups shredded mozzarella cheese, divided
• 5 roma tomatoes or 4 medium tomatoes
• 1 cup loosely packed fresh basil leaf
• 4 garlic cloves, peeled
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/8 teaspoon white pepper

1. 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 375u0b0F.
2. Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
3. In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
4. In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
5. Bake at 375u0b0F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.

pie crust, mozzarella cheese, roma tomatoes, basil leaf, garlic, mayonnaise, parmesan cheese, white pepper

Taken from www.food.com/recipe/tomato-and-basil-pie-116197 (may not work)