Preheat the oven to 425 F. Place the pie crust on a lightly oiled baking sheet. Brush the outer inch of the crust with water. Bake for 8 to 10 minutes. Remove from the oven and sprinkle with 1 cup of the mozzarella cheese, leaving about ¾-inch border around the crust. Reduce the oven temperature to 375 F. Let the crust cool for 15 minutes. Arrange the tomato slices over the cheese. Combine the remaining 1 cup of mozzarella, mayonnaise, Parmesan, pesto and pepper in a small bowl. Spread the mixture over the tomato slices. Bake the tart for 20 to 25 minutes. Remove from the oven and sprinkle with the basil. Slice into small wedges or strips and serve warm. Serves 6-8