Ingredients

• 1 , 9 inch
• 1.5 cups shredded mozzarella cheese , divided
• 5 Romas tomatoes , or more to taste, cut into wedges
• 1 cup loosely packed fresh basil leaves , Optional
• 2 cloves garlic , minced
• 0.5 cups fat-free mayonnaise
• 0.25 cups grated Parmesan cheese
• 0.13 teaspoons ground white pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Press pie crust into a 9-inch round pan or glass pie plate; fold excess dough under and press to form a thick edge. Cover edges with aluminum foil.
3. 3 Bake in the preheated oven until light brown, 10 to 12 minutes. Sprinkle ½ cup mozzarella cheese over bottom. Reduce the oven temperature to 375 degrees F (190 degrees C).
4. 4 Drain tomato wedges in a colander or on paper towels; arrange over mozzarella cheese. Sprinkle with chopped basil and garlic.
5. 5 Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and white pepper in a bowl; spread over tomatoes but do not spread onto crust.
6. 6 Bake in the preheated oven until golden and bubbly, 35 to 40 minutes. Garnish with whole basil leaves and serve warm.

Nutrition per serving