1 (9-inch) refrigerated pie crust
4 Roma tomatoes, sliced and drained on paper towels
1/4 c. fresh basil leaves
1/2 c. mayonnaise
1 1/2 c. shredded Mozzarella cheese
4 to 5 cloves garlic, minced
1/4 c. grated Parmesan (fresh)
sliced mushrooms (optional)
1/8 tsp. pepper

Bake pie crust 9 minutes at 450°F. Reset oven to 375°F. Cool shell and add 1/2 cup Mozzarella cheese to crust. Layer tomatoes on cheese. Add mushrooms, if desired. Sprinkle chopped basil on tomatoes. Mix remaining Mozzarella, mayonnaise, Parmesan and pepper; spread on top.

Bake at 375°F for 35 to 40 minutes or until top is golden.