Instructions: Preheat the oven to 375 degrees. Unfold pie crust and place on a 12- to 14-inch pizza pan.

In a small bowl, combine 1 1/4 cups of the mozzarella cheese, ricotta cheese, zucchini, and pimiento; mix well. Spread cheese mixture over crust, leaving a 1-inch border. Fold the edge of the crust up over the edge of the cheese filling and flute, if desired.

Bake for 35 to 40 minutes, or until the crust is golden brown.

Meanwhile, in a small bowl, combine remaining 1/4 cup mozzarella cheese and basil; mix well and sprinkle over the hot tart. Allow to sit for 10 minutes. Serve warm or at room temperature.

This recipe yields 12 servings.

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