4 medium tomatoes
salt
1 deep dish pie crust
3/4 cup mayonnaise
2 cups mozzarella cheese
1/4 cup Parmesan cheese
3 garlic cloves, minced
8 to 10 basil leaves, chopped (or 1 teaspoon dried basil)
Thinly slice the tomatoes and salt them. Place them in a strainer or on a cooling rack to allow the salt to draw out some of the moisture.
Bake the pie crust per the instructions and cool.
Preheat the oven to 350° F.
In a medium bowl, combine the mayonnaise, mozzarella cheese, Parmesan cheese, and minced garlic. Stir well and set aside.
Return to the tomatoes and use paper towels to blot them well to remove the excess moisture. Layer the tomatoes and chopped basil in the pie crust. Spread the cheese mixture over the top. Bake for about 40 minutes or until the topping is golden brown. I recommend placing the pie on a rimmed baking pan (jelly roll pan) in case the pie spills over.
salt
1 deep dish pie crust
3/4 cup mayonnaise
2 cups mozzarella cheese
1/4 cup Parmesan cheese
3 garlic cloves, minced
8 to 10 basil leaves, chopped (or 1 teaspoon dried basil)
Thinly slice the tomatoes and salt them. Place them in a strainer or on a cooling rack to allow the salt to draw out some of the moisture.
Bake the pie crust per the instructions and cool.
Preheat the oven to 350° F.
In a medium bowl, combine the mayonnaise, mozzarella cheese, Parmesan cheese, and minced garlic. Stir well and set aside.
Return to the tomatoes and use paper towels to blot them well to remove the excess moisture. Layer the tomatoes and chopped basil in the pie crust. Spread the cheese mixture over the top. Bake for about 40 minutes or until the topping is golden brown. I recommend placing the pie on a rimmed baking pan (jelly roll pan) in case the pie spills over.
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