Tomato-Pesto Tart

Ingredients

1 15-ounce package refrigerated pie crusts
2 cups shredded mozzarella cheese, divided
2-3 large or 5 small tomatoes, sliced
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise
2 tablespoons basil pesto
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh basil

Instructions

Preheat oven to 400 degrees. Soften pie crusts per package directions; unfold. Stack crusts on a lightly greased baking sheet; roll into a 12-inch circle. Brush edges with water; fold or crimp. Prick bottom with a fork; bake until golden brown, 8-10 minutes. Remove from oven; sprinkle 1 cup mozzarella cheese over warm crust. Allow crust to cool for 15 minutes. Reduce oven temperature to 375 degrees. Arrange tomato slices over cheese. In a small bowl, combine reserved 1 cup mozzarella cheese, Parmesan cheese, mayonnaise, basil pesto and pepper. Spread pesto mixture over tomatoes. Top with fresh basil. Return to oven; bake until crust is golden brown and pesto topping is bubbling, 20-25 minutes. Cut into wedges; serve warm. Serves 6-8.