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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes. Ingredients:
1 sheet refrigerated pie pastry |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided |
2 plum tomatoes, thinly sliced |
1/2 cup mayonnaise |
1/4 cup grated parmesan cheese |
2 tablespoons prepared pesto |
1/2 teaspoon freshly ground pepper |
Directions:
1. On a lightly floured surface, unroll pie pastry. Roll into a 14-in. x 12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned.
2. Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6 servings.
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