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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Excellent dish when tomatoes are in season. To cut calories I sometimes use fat-free mayo and cheese and it is still wonderful. 8/31/07 After reading the recent review, I realized I failed to mention that you should let this set about ten minutes after removing from oven. Ingredients:
1 refrigerated pie crust |
1 1/2 cups mozzarella cheese, grated |
6 -8 roma tomatoes, sliced |
3/4-1 cup fresh basil leaf, julienned |
3/4 teaspoon garlic salt |
1/2 cup mayonnaise |
1/2 cup parmesan cheese, grated |
Directions:
1. Pre-bake crust according to directions. After removing from oven, sprinkle 1/2 cup of the mozzarella on crust and allow to cool. (This can be done ahead of time.).
2. Drain sliced tomatoes on paper towels.
3. Arrange tomato slices on cooled crust. Sprinkle garlic salt and basil over tomatoes. Combine mayonnaise and remaining mozzarella and spread over tomatoes. Sprinkle parmesan cheese over all.
4. Bake at 375 degrees for 25 to 40 minutes or until lightly browned on top.
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