Tomato Pie. Chef Rich Lo Russo style

submitted by Mary Ann and Jeff Buckner – Owner of Wildrose Rebelpie

  • 1 unbaked pie crust  (I use Pillsbury)
  •  2-3 cups shredded mozzarella
  •  2-3 large tomatoes sliced 1/2 inch thick
  •  4 chopped scallions
  •  Chopped basil to taste
  •  Sea salt and black pepper
  •  1/2 cup Fresh grated Parmesan cheese
  •  Extra virgin olive oil drizzled over top

Fill pie shell with mozzarella cheese.  Sprinkle basil and scallions over the top.  Place slices of tomato on top to cover cheese.  Sprinkle with salt and pepper and then cover with Parmesan cheese.  Drizzle with olive oil and bake at 375 degrees till bubbly.

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