Author Notes
summer tomatoes from the garden and fresh mozzarella were my inspiration —ms.miller
Ingredients
- Prep
-
1 packet
refrigerated pie crust
- toppings.
-
4
tomatoes
-
2
rounds of fresh mozzarella
-
1 bunch
fresh basil
-
kosher salt
-
fresh cracked pepper
-
extra virgin olive oil
Directions
- Prep
-
remove pie crust from package, and roll out onto flat surface. with a round cookie cutter, cut 12 rounds from each pie crust and place on a parchment lined cookie sheet. Cook according to package instructions, or until lightly golden.Remove from oven and cool round on a cookie rack.
- toppings.
-
slice tomatoes 1/4" and layer with paper towels to absorb some of the moisture, set aside. ( 24 slices) Then slice basil in small slivers that look about like a toothpick in length and width and set aside. Lastly slice mozzarella in to 1/4" rounds, no bigger than the pie rounds, 24 slices.
-
Assembly. Pre-heat oven to 350 degree's, layer each pie round with one slice of mozz, one tomato, and then a pinch of basil, a pinch of kosher salt and a dash of fresh pepper, lastly slightly drizzle the olive oil on top, place on a parchment lined baking sheet and cook until the mozzarella starts to melt, roughly 8 minutes. Serve while warm and enjoy!
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