 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Tried it last night & boy were we right. It was delicious, both hot out of the oven & when it had cooled to room temperature. We were full from dinner but there were 2 pieces still on the pan, couldn't resist & they were just as good as the first bite if not more. Hope you enjoy this too. Ingredients:
1 (9 inch) ready-made refrigerated pie crusts |
2 large yellow tomatoes, sliced 1/4-inch thick |
1 large tomato, sliced 1/4-inch thick |
8 ounces fresh mozzarella cheese, sliced |
1/4 cup fresh basil leaf, cut up |
kosher salt & freshly ground black pepper |
1/4 teaspoon red pepper flakes |
extra virgin olive oil |
Directions:
1. Preheat oven to 375 deg. Line a baking sheet with parchment paper.
2. Sprinkle flour on a work surface.
3. Roll out pie dough to form a 10-inch circle & place on baking sheet.
4. Overlap & alternate the different tomatoes & mozzarella (I only had red tomatoes) in the center of the dough, leaving a 3-inch border.
5. Scatter the basil leaves on top.
6. Sprinkle with salt & pepper & red pepper flakes.
7. Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
8. Brush edges & top with olive oil. (Look at my pictures, watch out for holes in the edges, the water from the tomatoes will leak out.).
9. Place in the oven & bake for 35 minutes.
10. After about 10 minutes check for leaks & plug them.
11. Remove from the oven to a cutting board.
12. Slice & serve.
|
|