Cook pie crust according to package directions. Slice the red tomatoes and lay on a paper towel to absorb the liquid. While the crust is still hot, sprinkle with the 5- cheese blend and ¼ cup mozzarella. Place one layer of red tomato slices on top of cheese. Sprinkle with basil and garlic.
In a small bowl, stir together the mayonnaise, 1 cup mozzarella, parmesan cheese and black pepper. Spread mixture over the red tomatoes; refrigerate until ready to bake.
Slice green tomatoes into 1/4-inch slices; dip in Italian dressing, then dredge in House-Autry Chicken Breader. Fry in hot oil until crisp on both sides, about 5 minutes; drain on paper towels. Layer cooked tomatoes on top of pie; sprinkle with remaining mozzarella cheese. Bake at 375°F for 35-45 minutes until cheese is bubbling.
