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Best Tomato Pie

"Cheesy tomato basil pie is a summer staple at my house. I always make two: one for me and one to give away. Use fat-free mayonnaise to cut down on oiliness (and calories!)."

Ingredients :

• 1 (9 inch) refrigerated pie crust (such as Pillsbury®)
• 1 1/2 cups shredded mozzarella cheese, divided
• 5 Roma tomatoes, or more to taste, cut into wedges
• 1 cup loosely packed basil leaves, coarsely chopped
• 2 cloves garlic, minced
• 1/2 cup fat-free mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon ground white pepper
• 8 whole basil leaves (optional)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

• Preheat the oven to 450 degrees F (230 degrees C).
• Press pie crust into a 9-inch pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with foil.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).
• Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
• Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
• Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

Notes :

• The directions for prebaking the crust are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

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