 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
An excellent dish to serve for brunch with an arugula salad. Ingredients:
1/2 (15-oz) package refrigerated pie crusts |
2 c shredded mozzerella cheese |
4 t fresh basil, divided |
3 large ripe tomatoes, sliced |
1 t olive oil |
1/4 t salt |
1/4 t fresh ground pepper |
Directions:
1. preheat oven to 400 degrees farenheit.
2. Place crust in 10-inch pie pan or springform pan and prick the bottom and sides with a fork. Bake crust for 5 minutes.
3. Sprinkle cheese over crust and top with 3 T basil. Arrange tomato slices on top and brush with olive oil. Sprinkle with salt and pepper.
4. Bake for 35 minutes. Top with remaining fresh basil and let stand for 5 minutes before serving.
|
|