Gina'S Summer Tomato Pie

• 1 (9 inch) ready-made refrigerated pie crusts
• 2 large yellow tomatoes, sliced 1/4-inch thick
• 1 large tomatoes, 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

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.

yellow tomatoes, tomatoes, mozzarella cheese, fresh basil leaf, kosher salt, red pepper, extra virgin olive oil

Taken from www.food.com/recipe/ginas-summer-tomato-pie-382509 (may not work)