Summertime Vegetable Pizza Pie

• 1 whole 12" Size Pie Crust (I Used Pillsbury)
• 1 whole Medium Bell Pepper, Seeded, Thinly Sliced
• 1 whole Small Zucchini, Sliced
• 1/4 cups Onion, Thinly Sliced
• 1/2 teaspoons Parsley, Divided
• 1/2 teaspoons Oregano, Divided
• 10 leaves Basil, Sliced Thin, Divided
• 1 cup Fresh Or Frozen Corn Kernels
• 4 whole Medium Tomatoes, Cored, Sliced
• 1- 1/2 cup Pasta Sauce (your Favorite Kind)
• 3/4 cups Mozzarella Cheese

1. Preheat oven to 450 F. Line a 9 inch pie plate with your pie crust.
2. Put the remaining ingredients into the pie crust in the following order: the bell peppers, the zucchini, the onion, a sprinkle of parsley, a sprinkle oregano, 5 basil leaves, the corn, one row of tomatoes, a sprinkle of parsley, a sprinkle of oregano, 5 basil leaves and then top with remaining tomatoes.
3. Add pasta sauce over that and spread it with the back of a spoon.
4. Top with cheese.
5. Bake in the oven for 20 minutes or until cheese is melted and crust is lightly golden.
6. Let cool for a few minutes before serving.

pie crust, bell pepper, zucchini, onion, parsley, oregano, basil, fresh or, tomatoes, pasta sauce, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/summertime-vegetable-pizza-pie/ (may not work)