A winner at our house. No mozzarella but used provolone, no problem. Subbed ricotta for mayo (used about a tablespoon of mayo to keep consistency smoother) Stuck with the garlic, spread about a tablespoon of parmesan over the reviewers' suggested mayo on crust. Also, from another recipe, dipped the tomatoes in flour before putting them down on crust. I was determined not to have a soggy crust, and I succeeded!
The cheese mixture was still a little thick and hard to spread evenly. But it was creamy good once cooked.
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A winner at our house. No mozzarella but used provolone, no problem. Subbed ricotta for mayo...