1/2 (15 oz.) pkg. refrigerated, unbaked pie crust
1 1/2 c. Mozzarella cheese, shredded
4 medium tomatoes, wedged
1 c. basil leaves
4 cloves garlic
1/2 c. mayonnaise or salad dressing
1/4 c. Parmesan cheese, grated
1/8 tsp. ground white pepper

Put pie crust into a 9-inch pie plate. Flute edges.

Bake pie crust according to directions. Sprinkle 1/2 cup Mozzarella cheese on bottom. Let cool. Put tomatoes wedges on top of cheese. Put basil and garlic in food processor. Sprinkle over tomatoes. Mix remaining Mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon this cheese mixture over basil.

Bake at 375°F for 35 to 40 minutes.