1 premade refrigerated pie crust
6 ounces shredded mozzarella or other cheese
5 Roma tomatoes
1 cup fresh basil leaves
2 cloves garlic, minced
1/2 cup light mayonnaise
1/4 cup grated Parmesan cheese
1/4 teaspoon white pepper
Unfold pie crust according to package directions. Place in a quiche dish or glass pie plate. Flute edge; press with tines of a fork if desired. Generously prick crust all over. Pre-bake according to package directions. Remove from oven & sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack.
Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop melted cheese in the baked pie shell. In a food processor bowl combine basil & garlic. Cover & process till finely chopped. Sprinkle over tomatoes.
In medium mixing bowl combine remaining mozzerella, mayonnaise, Parmesan & pepper. Spoon this mixture over basil mixture, spreading to evenly cover the top
Bake in 375 degree oven for 35-40 minutes, or till top is golden & bubbly. May garnish with fresh basil leaves.