1. Preheat oven to 425°F. 2. Unroll the piecrust on a lightly greased baking sheet. Roll into a 12 inch circle and brush the outer edge with water. Fold eges up and crimp. Prick the bottom and bake for 8 -10 minutes. 3. Remove from oven and sprinkle half of the mozzarella cheese and let cool for 15 minutes. 4. Adjust oven temperature to 375°F. 5. Arrange tomato slices over the cheese. 6. Stir together the remaining mozzarella, mayonnaise, and the next three ingredients. Spread over the tomato slices. 7. Bake for 20 to 25 minutes. Remove and sprinkle fresh basil over top.
