Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- 8 ripe red tomatoes sliced ¼-inch thick
- 1 tsp salt
- 10 fresh basil leaves chopped
- ½ cup chopped green onions
- 1 clove garlic minced
- 1 cup shredded mozzarella
- 1 cup shredded sharp cheddar
- ¾ cup mayonnaise Duke’s preferred
- Fresh ground black pepper to taste
Instructions
- Preheat oven to 375°F.
- Arrange tomato slices on paper towels. Sprinkle with salt and let sit for 15 minutes. Pat dry.
- Par-bake pie crust for 10 minutes and let cool slightly.
- Layer tomatoes in the crust. Top with basil, green onions, and garlic.
- In a bowl, mix mozzarella, cheddar, mayo, and pepper. Spread over tomato layer.
- Bake for 30–35 minutes, or until golden and bubbly.
- Let cool for 10 minutes before slicing.