1 (15 oz) pkg refrigerated piecrusts
2 c. shredded mozzarella
5 plum tomatoes, sliced
1/4 c. grated Parmesan
1/2 c. mayonnaise
2 T. basil pesto
1/2 t. black pepper
3 T. chopped fresh basil
Directions:
Unfold piecrusts; stack on lightly greased baking sheet & roll into 12″ circle. Brush outer 1″ of crust with water. Fold edge over & crimp; prick bottom. Bake at 400 degrees 8-10 minutes. Remove from oven & sprinkle with 1 c. mozzarella; cool 15 minutes. Arrange tomato slices over cheese.
Stir together remaining 1 c. mozzarella, Parmesan & next 3 ingredients; spread over tomatoes.
Bake at 375 for 20-25 minutes. Sprinkle with basil.
Gail's notes: Made this in Sept. 2006 and we really liked it. I believe I misread the recipe and only used 1 piecrust from the package! Put mine on a round stoneware pan and then put the rest of the ingredients on as called for. I think it did ok with one crust, guess it would have had a thicker one if I had used both. I didn't have fresh basil and used dried and it was ok like that.
Can be served as an appetizer (cut into small pieces I would imagine) or serve it alongside a crisp salad for a light supper (this is what I did and we liked it this way!)
