predicate.

MAKES: 8 appetizer or 4 main-course servings.

INGREDIENTS:

1/2 of a 15oz pkg folded refrig. pie crust (1 crust)
1.5 cups shredded mozzarella cheese (6 oz, "low-moisture" mozzarella seems to work better if you can find it)
5 Roma or 4 Medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayo or salad dressing
1/4 cup grated Parmesan cheese
1/8 tsp ground white pepper

INSTRUCTIONS:

Pre-bake pie crust in a 9-inch quiche dish or glass pie plate. Remove from oven, sprinkle with 1/2 cup mozzarella cheese. Let cheese melt as crust cools on wire rack. Set additional mozzarella aside; you'll need it later.

Cut tomatoes into wedges, drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell. In food processor, combine basil and garlic, coarsely chop. Sprinkle mixture over tomatoes.

In a medium mixing bowl, combine remaining mozzarella cheese, mayo, Parmesan cheese and white pepper. Spoon cheese mixture over the basil/tomatoes, spreading to evenly cover top.

Bake in a 375-degree oven for 35-40 minutes, or until top is golden and bubbly. Serve warm.