1 (9-inch) prepared pie crust, unbaked
11/2 cups shredded mozzarella cheese, divided
4 medium fresh tomatoes
1 cup loosely-packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
Preheat oven to 375°. Fill pie crust with raw rice or pie weights. Bake for 10 minutes. Remove crust from oven, and empty weights. Sprinkle 1/2 cup mozzarella cheese in crust; cool on wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges on top of melted cheese in pie shell.
In food processor, combine basil and garlic, and coarsely chop. Sprinkle over tomatoes. Combine in mixing bowl remaining mozzarella, mayonnaise, Parmesan, and pepper. Spread over basil mixture. Bake 35–40 minutes, till golden and bubbly. Serves 6.