Back to the pie. This recipe is not gluten-free, though I am going to work on a crust that looks this beautiful and is gluten-free. I ate it anyway, out of the crust, and didn't miss it the crust at all.
This recipe, a thing of beauty, hits the trifecta. First, the obvious:
Second, it is easy. If you do not have home-made pesto call me, as I still have jars of it in the freezer from last summer, which I want to consume before this year's batch so I can reuse the jars. Or, buy the Buitoni brand at the Safeway, which is what my friend did and it was gorgeous.
Third: it is quick. I turned away to listen to the chef's husband tell a funny story about getting old, (even though he is not very old, he is very funny), turned around and she was done. That is one good party trick they've got going on.
Trifecta Tomato Pie
One pie crust
three or four ripe tomatos
2 balls fresh mozzerella
1 cup pesto
olive oil to drizzle
Put the crust in a 8 inch cake pan, pushing it into the corners and up the sides with your fingers. It does not need to be even, in fact, it is lovely if it is not. Bake at 400 degrees for 4 minutes. Let it cool and then take it out of the pan and set on a tray.
Slice the tomatoes and the mozzarella into 1/2 inch slices. Layer into the shell, brushing with pesto each layer. Spoon pesto on top and drizzle with olive oil. Serve.