Tomato Pesto Brunch Bake

This is the one we decided to try for the first time at New Year's Brunch this year. From Betty Crocker. We'll have to keep making this one!

2 1/2 cups Original Bisquick® mix
1/2 cup grated Parmesan cheese
3/4 cup milk
2 cups shredded mozzarella cheese (8 oz)
3 large tomatoes, cut into thin slices
1/2 cup refrigerated basil pesto
1/2 cup whipping cream
1 teaspoon salt
1/2 teaspoon white pepper
4 eggs
Directions

Heat oven to 350°F. In medium bowl, stir Bisquick mix, Parmesan cheese and milk until soft dough forms. Press dough with fingers dipped in Bisquick mix into bottom and 1/2 inch up sides of ungreased 13x9-inch (3-quart) baking dish.
Sprinkle 1 1/2 cups of the mozzarella cheese over crust. Layer tomatoes over the cheese, overlapping if necessary. Spread pesto over the tomatoes. In medium bowl, beat whipping cream, salt, pepper and eggs with whisk or fork until blended. Gently pour mixture over tomatoes. Sprinkle with remaining mozzarella cheese.
Bake 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.