1 refrigerated unbaked piecrust
1 ½ cups shredded mozzarella cheese (6 ounces)
4 tomatoes or more
¾ cup loosely packed fresh basil leaves
4 cloves garlic
¼ cup grated parmesan cheese
½ cup mayonnaise
⅛ teaspoon ground pepper
Unfold the pie crust according to package directions. Line a 9-inch tart pan with pie crust. Press it into the sides and trim the edges. If you don’t have a tart pan, use a pie pan.
Partially bake at 450 degrees for 5-7 minutes or until slightly dry. Remove from oven, but leave it on at 375 degrees.
Sprinkle pie crust with ½ cup of the mozzarella cheese. Cool in the pan on a wire rack.
Cut the tomatoes into wedges; drain the wedges on paper towels. Arrange them over cheese and crust.
In a food processor, combine basil and garlic; pulse until coarsely chopped.
Combine; basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated parmesan cheese, and pepper. Stir evenly and spread the mixture over tomato wedges.
Bake at 375 degrees for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting. Serve warm. Garnish with additional basil leaves.
Makes 8 appetizer or 4 main-dish servings.