Gina's Summer Tomato Pie

• Flour, for dusting work surface
• 1 (9-inch) ready-made refrigerated rolled pie crust
• 2 large yellow tomatoes, sliced 1/4-inch thick
• 1 red tomato, sliced 1/4-inch thick
• 8 ounces mozzarella, sliced
• 1/4 cup chiffonade basil leaves
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• Extra-virgin olive oil

1. Preheat your oven to 375 degrees F. 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 and place on baking sheet.
4. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border.
5. Scatter the basil leaves on top.
6. Sprinkle with salt and pepper and red pepper flakes.
7. Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
8. Brush edges and top of pie with olive oil.
9. Place in the oven and bake for 35 minutes.
10. Remove from the oven to a cutting board.
11. Slice and serve.

flour, rolled pie crust, yellow tomatoes, red tomato, mozzarella, chiffonade basil, kosher salt, red pepper, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-summer-tomato-pie-recipe.html (may not work)