Ingredients
1 refrigerated unbaked pie crust
6 roma tomatoes
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup fresh basil leaves
4 cloves garlic
1 tbsp olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Directions
1. Preheat the oven to 350 degree F.
2. Transfer pastry in a 9-inch quiche dish or glass pie plate. Line shell with foil. Bake for 12-15 minutes.
3. Meanwhile, slice the tomatoes and place on paper towels to drain. Slice fresh basil.
4. Remove the pie crust from oven. Sprinkle crust with 1 1/2 cups of mozzarella cheese. Top with basil and tomato slices.
5. In a food processor, combine basil and garlic; process until coarsely chopped. Sprinkle over the basil and tomato slices.
6. Sprinkle 1/2 mozzarella cheese, Parmesan cheese, and salt and pepper.
7. Bake at 350 degree F for about 30 minutes. Serve warm.