1 refrigerated Pie crust
1 1/2 cups Shredded Mozzarella cheese, divided
1 Cup loosely packed fresh Basil leaves
4 cloves garlic
1/2 Cup Mayonnaise
1/2 Cup grated Parmesan cheese
1/8 tsp. ground pepper
Unroll pie crust into a glass or ceramic pie plate / quiche dish. Press edges and use fork to poke holes in bottom of crust before baking. Bake as directed.
Meanwhile - cut tomatoes into 1/2 thick slices and drain on a paper towel.
Take Basil leaves and garlic and use chopper / processor to coarsely chop together.
Mix mayo, grated Parm, 1 cup of Mozzarella, pepper and basil mixture in a mixing bowl, and set aside.
When crust comes out of oven, sprinkle 1/2 cup of the shredded Mozzarella on the bottom of the hot crust, and let melt.
( now turn down oven to 375 Degrees )
Arrange tomato slices on bottom of crust. Pile them up. More is better! Spread Mayo/cheese mix over entire top -trying to completely cover.
Bake for 35 -40 minutes - should be nicely browned and bubbling when you take it out. Let cool for at least 5 minutes. Cut and serve warm. There will be NO leftovers !
Hope everyone enjoyed their nice long weekend! I'm making progress on the second Spiral Boot Sock. I'm almost to the heel flap!