Ingredients
1 sheet refrigerated pie pastry1-1/2 cups shredded part-skim mozzarella cheese, divided2 plum tomatoes, thinly sliced1/2 cup mayonnaise1/4 cup grated Parmesan cheese2 tablespoons prepared pesto1/2 teaspoon freshly ground pepper
Preparation
On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned.
Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.
