Pesto Tomato Pizza
*1/2 pkg. refrigerated pie crusts
*2 c. shredded mozzerella cheese, divided
*3-5 plum tomatoes (depending on how many tomatoes you want on it)
*1/2 c. mayo
1/4 c. grated parmesan cheese
*2 T basil pesto (already made in pasta section)
*1/2 tsp. pepper
*3 T chopped fresh basil (optional - for looks)
Unroll pie crust on lightly greased baking sheet. Roll into a 12 inch circle. Brush outer 1 inch crust with water. Fold edges up and crimp. Poke holes in the bottom with a fork.
Bake at 425 for 8-10 mins. Remove from oven. Sprinkle with 1 c. mozzarella cheese, cool. Arrange tomato slices over cheese. Stir together remaining 1 c. mozz. cheese, mayo and next 3 ingredients. Spread over tom. slices. Bake at 375 for 20-25 min. Remove and sprinkle with basil.