Ingredients

• 1/2  of a 15-ounce package folded refrigerated unbaked pie crust (1 crust)
• 1-1/2  cups shredded mozzarella cheese (6 ounces)
• 5  Roma tomatoes or 4 medium tomatoes
• 1  cup loosely packed fresh basil leaves
• 4  cloves garlic
• 1/2  cup mayonnaise or salad dressing
• 1/4  cup grated Parmesan cheese
• 1/8  teaspoon ground white pepper
•   Fresh basil leaves (optional)

Directions

1. Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.

2. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

3. 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.

4. Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.

Make-ahead tips: Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.