Photo by Rachael Brugger
Yield: 4 servings
- 1 pie crust
- 2 T. mustard
- 4 T. Parmesan cheese, grated
- 2 large tomatoes, sliced
- 6 to 10 anchovies
- 5 to 10 black olives, sliced
- 1 tsp. dried oregano
- 1 sprig fresh basil to garnish
Make pie crust according to recipe instructions. Preheat oven to 375 degrees F.
Use rolling pin to roll out pie-crust dough, and place it into round, floured 9-inch pie pan. Use fork to prick dough in several places. Cover dough with parchment paper, and prebake for 10 minutes. Remove paper, and continue to cook pastry for 5 minutes or until it starts to rise and turn light-brown.
Spread mustard evenly over dough, then cover it with Parmesan. Evenly spread out sliced tomatoes, anchovies and black olives. Lightly sprinkle with dried oregano.
Bake for 20 minutes, and garnish with sprig of basil.
Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.