Ingredients

• Flour, for dusting work surface
• One 9-inch ready-made refrigerated rolled pie crust
• 2 large yellow tomatoes, sliced 1/4-inch thick
• 1 red tomato, sliced 1/4-inch thick
• 8 ounces mozzarella, sliced
• 1/4 cup chiffonade basil leaves
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• Extra-virgin olive oil

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Instructions

1. Watch how to make this recipe.
2. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
3. Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.
4. Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.