By Lynn Hunt, Contributor
1 refrigerated pie crust
8 ounces shredded mozzarella
At least 10 fresh basil leaves, chopped
Pinch of dried oregano
3 or 4 ripe tomatoes, sliced
1 tablespoon olive oil
1. Preheat oven to 400 degrees F.
2. Place pie crust in a shallow 10-inch tart pan (see package directions). Prick bottom and sides generously with a fork. Bake for 5 to 10 minutes until crust is light brown.
3. Sprinkle cheese on cooled pastry; top with most of the basil and a pinch of oregano. Arrange tomato slices on top, and drizzle with olive oil. Bake at 400 degrees F. for 35 to 45 minutes. Keep a close eye on it for those last 10 minutes.
4. Sprinkle with remaining basil.
