Lay tomato slices in a single layer on a paper towel-lined baking sheet. Sprinkle evenly with kosher salt and let drain for 15 minutes. Blot tops with additional paper towels - this prevents a soggy crust.

Preheat oven to 425F. Press one pie crust into a 9-inch pie dish, crimping the edges. Prick bottom all over with a fork. Line with parchment and fill with pie weights or dried beans. Bake 12 minutes until lightly set. Remove weights and parchment, then bake 5 minutes more until just dry. Reduce oven to 375F.

In a bowl, stir together shredded mozzarella, mayonnaise, Parmesan, chopped basil, garlic, and black pepper until well combined. This mixture will bind and enrich the filling.

Arrange half the drained tomato slices in the par-baked crust, overlapping slightly. Spread half the cheese mixture over tomatoes. Repeat with remaining tomatoes and cheese mixture, spreading to the edges.

Roll out second crust and place over filling. Trim excess, crimp to seal, and cut 4 steam vents in the center. Brush top with olive oil. Bake at 375F for 25-30 minutes until deep golden brown and bubbling at the edges. Let rest 15 minutes before slicing.