Author :: Mrs Liz
Category :: Salads / Veggies / Fruits
Ingredients ::
- 1 refrigerated pie crust
- 1/4 cup olive oil
- 4 to 5 fresh basil leaves, minced OR 1 teaspoon dried
- 1 finely minced garlic clove
- 3 large tomatoes, sliced thinly
- 6 to 8 deli sliced provolone cheese
From: Amanda Nell, of Iron Ridge, WI
Preheat oven to 450 degrees.
Place refrigerated pie crust in a pie pan and prick bottom with toothpick or fork. Par-bake crust for only HALF of the cooking time indicated on the package (approximately 5 minutes.)
Meanwhile, heat olive oil, basil and garlic in a small saucepan over medium low heat just to warm it.
When crust has par-baked, remove from oven and layer sliced tomatoes over the crust.
Pour warmed olive oil mix over the tomatoes and top with provolone.
Return the pie to the oven for remainder of indicated cooking time, or until the cheese is melted and the crust is browned (approximately 5 minutes).
Serve
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