1 folded refrigerated pie crust (from a 15-ounce package)
1 1/2 cups (6 ounces) shredded mozzarella cheese
3/4 cup ricotta cheese
1 medium zucchini, diced
1 jar (6 1/2 ounces) pimientos, drained and diced
1/4 cup chopped fresh basil
1. Preheat the oven to 375 degrees F. Unfold the pie crust and place on a 12- to 14-inch pizza pan.
2. In a small bowl, combine 1 1/4 cups of the mozzarella cheese, the ricotta cheese, zucchini, and pimientos; mix well.
3. Spread the cheese mixture over the crust, leaving a 1-inch border of crust. Fold the edge of the crust up over the edge of the filling and flute, if desired. Bake for 35 to 40 minutes, or until the crust is golden.
4. In a small bowl, combine the remaining 1/4 cup mozzarella cheese and the basil; mix well and sprinkle over the hot tart. Allow to sit for 10 minutes.
Serve warm or at room temperature.