1 refrigerated pie crust
4 large, ripe tomatoes
a handful of fresh basil (reserve about 2 Tbsp. to chop for garnish)
8 oz. shredded mozzerella
1/2 teaspoon dried oregano
Preheat oven to 400 degrees
Fit pie crust into pie pan and decoratively crimp edges. Prick bottom all over with a fork and bake for 8 - 10 minutes until set and golden, but not browned. Let cool slightly.
Meanwhile, wash tomatoes and cut into quarter inch thick slices. When crust has cooled slightly, spread half of the shredded cheese on the bottom, then add a layer of basil leaves, then decoratively arrange the tomato slices in concentric circles, covering the whole surface. Sprinkle on remaining cheese and top with dried oregano.
Bake 10 - 12 minutes (still at 400), until cheese is melted and bubbly. Remove from oven and sprinkle chopped fresh basil on the top. Allow to cool for 5 minutes before slicing with a pizza cutter or sharp knife.
Recipe submitted by Gillian Greenhill Hannum, Professor of Art History. This is such an easy recipe and is a great way to enjoy the bounty of the summer vegetable garden!