Best Tomato Pie

• 1 (9 inch) refrigerated pie crust (such as Pillsbury(R))
• 1 1/2 cups shredded mozzarella cheese, divided
• 5 Roma tomatoes, or more to taste, cut into wedges
• 1 cup loosely packed basil leaves, coarsely chopped
• 2 cloves garlic, minced
• 1/2 cup fat-free mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon ground white pepper
• 8 whole basil leaves (optional)

1. Preheat the oven to 450 degrees F (230 degrees C).
2. Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
3. Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
4. Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
5. Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
6. Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

crust, mozzarella cheese, tomatoes, basil, garlic, mayonnaise, parmesan cheese, ground white pepper, basil

Taken from www.allrecipes.com/recipe/267888/best-tomato-pie/ (may not work)