Tomato Pie


One Unbaked Pie Shell
Two Medium Fresh Tomatoes , Thinly Sliced
Olive Oil
Fresh Basil Sliced Thin
Shredded Mozzarella, Couple Hanfulls
Shredded Parmesan Cheese, Handful
1 Clove Garlic Minced
Salt And Pepper


Prebake the pie crust in a 425 oven for 10 minutes.
Remove from oven and reduce the temperature to 375 degrees.
Drizzle olive oil on top of the crust , a scattering of the fresh basil and the minced garlic.  Sprinkle with a handful of shredded Parmesan Cheese  (enough to cover bottom surface of pie shell).
 Place one layer of thinly sliced tomatoes over the Parmesan Cheese.  Sprinkle a handful of grated mozzarella cheese over the tomatoes.  Place another thin layer of tomatoes over the cheese.  Drizzle with olive oil, sprinkle with salt and pepper, more thinly sliced basil.  Now top with another handful of mozzarella cheese.
Bake for 25 minutes.  Let cool before you cut.

This recipe is adapted from the Proud Italian Cook