Set aside another 1/2 c. mozzarella. Cut 5-6 fresh tomatoes into wedges with seeds removed. Stir 1 T. minced garlic into the wedged tomatoes.
Remove pie shell from oven and sprinkle the 1/2 c. mozzarella over the hot crust. Add tomato/garlic mixture. I use a slotted spoon to add tomatoes in order to drain any excess liquid.
prepared unbaked pie shell
1 1/2 c. mozzarella cheese, divided
5-6 fresh tomatoes
1 tsp. Italian seasoning blend (or you could use fresh basil- about 1 cup)
1 T. minced garlic (2 cloves)
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
Preheat oven to 450 degrees. Mix together 1/2 c. mayonnaise, 1 cup mozzarella, 1/4 c. Parmesan, 1 tsp. Italian seasoning blend and 1/8 tsp. pepper and set aside. Bake prepared pie shell at 450 degrees for 5 minutes. Reduce oven temp to 375 and bake an additional 8 minutes. While crust is in oven, cut tomatoes in wedges and remove seeds. Stir minced garlic into tomatoes. Sprinkle 1/2 mozzarella over the hot pie crust and top with tomato/garlic mixture. Spoon mayonnaise/cheese mixture over tomato layer. Arrange foil or pie shield around crust. Bake another 20-25 minutes at 375 degrees or until cheese begins to bubble.
Wonka Wednesday Party