Tomato Basil Pie Crust: 3 oz. of cream cheese 1 stick of butter 1 cup of flour.

Let the cream cheese and the butter come to room temperature, then blend ingredients together. Roll out dough. Put in pie dish, and bake, about 10-15 minutes at 350F. Filling: 1 c. grated mozzarella cheese, divided Fresh tomatoes. The original recipe I think called for about 7-10 roma, but I sometimes use more and/or other tomatoes, depending on how many people Im feeding, and whether we are using Lindseys deep dish pie dish (in which case I also loosely double the rest of the ingredients) 1 c. loose fresh basil leaves 4 large cloves of garlic c. mayonnaise c. Parmesan cheese 1/8 t. ground pepper 1. At some point earlier in the day, cut up the tomatoes into fairly thick slices and spread out on a dish cloth or paper towels to allow the tomatoes rest and drain off some of the liquid. 2. Sprinkle 1/2 cup of the mozzarella into the baked pie crust. 3. Lay out the tomato slices over the mozzarella. (as shown in first photo) 4. Mince the garlic and basil, and toss together. Sprinkle this mixture on top of the tomatoes. 5. Mix together the mayo, Parmesan, remaining mozzarella, and pepper. Dollop this mixture on top of the pie, and spread around. 6. Bake about 40 minutes at 350F. I like to add one last sprig of fresh basil on top just to make it look pretty. 7. Gobble it up!