1 9-inch pie crust (already baked & cooled)
1 1/2 cups shredded mozzarella, divided
3-4 thinly sliced medium tomatoes
1/3 cup thinly sliced Vidalia onion
(Vidalias aren't available right now
so we used sweet Peruvian)
1/2 cup Caesar salad dressing
1/2 tsp. dried basil leaves, or to taste
1/2 tsp. salt
1/8 tsp. black pepper, or to taste
1. Preheat oven to 350 degrees.
2. Sprinkle half the cheese on bottom of cooled pie crust. Top with tomato slices and arrange onion slices evenly over tomatoes.
3. Combine salad dressing, remaining cheese, basil, salt, and pepper in a small bowl. Mix well. Spread over tomatoes & onions.
4. Bake 40-45 minutes until bubbly and golden brown.
5. Let set about 15 minutes before serving.
2. Sprinkle half the cheese on bottom of cooled pie crust. Top with tomato slices and arrange onion slices evenly over tomatoes.
3. Combine salad dressing, remaining cheese, basil, salt, and pepper in a small bowl. Mix well. Spread over tomatoes & onions.
4. Bake 40-45 minutes until bubbly and golden brown.
5. Let set about 15 minutes before serving.
oooh-la-la!!!
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