Anononymous 8-08-05

1/2 of a 15-ounce package folded refrigerated unbaked piecrust (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)

Unfold piecrust 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 till 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. 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 till coarsely chopped. Sprinkle over tomatoes. 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. Bake in a 375 degree F. oven for

35 to 40 minutes or till top is golden and bubbly. Serve warm. If

desired, garnish with basil leaves.