This appetizer is a favorite among the family

Ingredients

• 1 unbaked pie crust
• 2 cups shredded Mozzarella cheese
• 4 medium tomatoes, cut into 1/2 inch slices
• 1 cup fresh basil leaves, loosely packed, chopped
• 4-6 cloves minced garlic
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon ground white pepper

Directions

• PLace crust in a 10″ pie pan.  Generously prick bottom and sides with a fork and bake at 400* for 8 minutes.  Upon removal from oven, sprinkle with 1/2 cup of of the mozzarella cheese, cool.  Cut tomatoes into 1/2 inch slices, pat dry with a paper towel.  Arrange on top of cheese in the pie shell.  Combine basil leaves and minced garlic.  Sprinkle over tomatoes.  IN a medium bowl, combine remaining mozzarella, mayonnaise, Paremsan cheese and pepper.  Spoon over basil mix, spreading evenly to cover top.  Bake at 375* for 35-40 minutes, until golden brown and bubbly.  Serve warm.

Notes

• Makes 8 servings