Put pie crust in 9-inch quiche dish or glass pie plate. Bake according to directions. Remove from oven. Sprinkle with ½ cup mozzarella cheese. Cool on wire rack. Cut tomatoes into wedges and drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell. In a food processor combine basil and garlic and process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl, combing remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top. Bake in a 375º oven for 35-40 minutes or until top is golden and bubbly. Serve warm. If desired sprinkle with fresh basil leaves. Makes 8 appetizers or 4 main dish servings.
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