Fresh Tomato Pesto Tart

• 1 (15-ounce) package refrigerated pie crust
• 2 cups (8-ounces) shredded Mozzarella cheese, divided
• 5 Roma tomatoes, sliced
• 1/4 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 2 tablespoons pesto
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons chopped fresh basil

Unfold pie crusts and stack on a lightly floured surface. Roll into a 12-inch circle and transfer to a lightly greased baking sheet. Brush outer inch of crust with water and crimp; prick bottom. Bake at 400 degrees for 8-10 minutes. Remove from oven and sprinkle with 1 cup of mozzarella. Allow to cool for 15 minutes on a wire rack. Stir together remaining cup of mozzarella and next 4 ingredients. Spread evenly over melted cheese in the baked crust. Top with tomato slices. Bake at 375 degrees for 20-25 minutes. Sprinkle with chopped basil and serve.

Yield: 8 appetizer servings.