Gina'S Summer Tomato Pie - cooking recipe

Ingredients

1 (9 inch) ready-made refrigerated pie crusts
2 large yellow tomatoes, sliced 1/4-inch thick
1 large tomatoes, sliced 1/4-inch thick
8 ounces fresh mozzarella cheese, sliced
1/4 cup fresh basil leaf, cut up
kosher salt & freshly ground black pepper
1/4 teaspoon red pepper flakes
extra virgin olive oil

Preparation

Preheat oven to 375 deg. Line a baking sheet with parchment paper.
Sprinkle flour on a work surface.
Roll out pie dough to form a 10-inch circle & place on baking sheet.
Overlap & alternate the different tomatoes & mozzarella (I only had red tomatoes) in the center of the dough, leaving a 3-inch border.
Scatter the basil leaves on top.
Sprinkle with salt & pepper & red pepper flakes.
Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
Brush edges & top with olive oil. (Look at my pictures, watch out for holes in the edges, the water from the tomatoes will leak out.).
Place in the oven & bake for 35 minutes.
After about 10 minutes check for leaks & plug them.
Remove from the oven to a cutting board.
Slice & serve.