This is a late summer favorite in my family, when local tomatoes are at their peak.
1/2 of a 15 oz. pkg refrigerated unbaked pie crust (1 crust)
1 1/2 c. shredded mozzarella cheese
5 Roma or 4 medium tomatoes
1 c. loosely packed basil leaves
4 cloves garlic
1/2 c. mayonnaise
1/4 c. grated Parmesan
Unfold pie crust according to package directions. Place in a 9″ glass pie plate. Flute edge; press with the tines of a fork if desired. Pre-bake according to package directions. Remove from oven, and sprinkle with 1/2 c. of mozzarella cheese. Cool on a wire rack.
Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges on top of melted cheese in pie shell. In a food processor, combine basil and garlic and process until finely chopped. Sprinkle over tomatoes.
In a bowl, combine remaining mozzarella cheese, mayonnaise, and Parmesan cheese. Spoon mixture over basil, spreading to coat evenly. Bake at 375 for 35-40 minutes or until top is golden and bubbly. Serve warm.
-Better Homes & Gardens