Mozzarella, Pesto And Tomato Pie - cooking recipe

Ingredients

1 store-bought pie crust (for a 9\" pie)
3 -4 roma tomatoes
1/2 cup Italian cheese blend or 1/2 cup any shredded cheese, of your choice
8 ounces fresh mozzarella cheese, sliced
salt
pepper
For Pesto
1 cup basil leaves
2 tablespoons walnuts or 2 tablespoons pine nuts
2 cloves garlic
salt
olive oil, as needed

Preparation

Prebake a 9\" pie crust according to the package directions until barely golden brown.
Preheat oven to 400 degree farenheit.
Remove from oven and add the shredded cheeses.
Let cool.
Prepare pesto by grinding together all the ingredients and adding enough oil to form a coarse,thick paste.
Core tomatoes and slice into 1/2 inch thick rings.
Salt the slices liberally and place them on paper towels for 30 minutes.
Press slices to extract all the liquid and wipe off as much salt as possible.
Assemble the pie: Place the sliced mozzarella onto the cooled pie shell (arrange enough slices to closely fit into the shell).
All the slices you may have might not be needed.
Spread the pesto over the mozzarella in a thick layer to coat the cheese well.
Arrange sliced tomatoes on top and season with salt and pepper.
Bake for 15 min until cheese melts and pie is golden brown.