Using Pesto - Recipe {2} Post Edit

**One of my editors in Columbus caught a mistake in this post! I left out the mayo in step number 3. It’s a crucial ingredient!

I used the tomatoes I purchased at the Archbold Farmers Market to make a tomato-pesto last night.  It’s megasimple and you can’t mess it up.  Well…someone did find a hair in one piece. Nice.  Not my shining moment of the night, but luckily the finder was a hairdresser and it didn’t phase her one bit. Phew.


  Ingredients: 1 frozen pie crust, 2 c. mozzarella cheese, 1/2 c. mayonnaise, 2 T. pesto, tomatoes, 1/4 t. pepper and 1/4 c. parmesan cheese. 

Steps

1. Roll out pie crust into a 12 inch circle.  Fold edges over or up or anyway you want to make a small edge.  Prick the bottom of the crust all over with a fork. Bake at 450 degrees for 8-10 minutes.

2. While the pie crust is pre-baking…slice (thin to med) enough tomatoes (any variety) to cover the crust. I tend to use romas and deseed them for the most part so they don’t make the crust soggy. A few seeds won’t hurt though.

3. Mix 1/2c. of mayonnaise 1 c. mozzarella cheese, 1/4 c. parmesan cheese, 2 T. pesto and 1/4/ t. salt.

4. When pie crust is finished prebaking, remove and cover with 1 c. of the mozzarella cheese.  Layer tomatoes then spread mixture over top of the tomatoes.

5. Bake at 350 degrees for 20-25 minutes.  Cut like a pizza and serve.

Variations…Sometimes I think this recipe is almost to rich for me.  I want to try it with only 1.5 cups of cheese and I think a light mayo instead of real mayo would be great too.  Also…any white cheese you have on hand will work.  I’ve used an Italian blend before as well as asiago and swiss blend. 

PS…Find the Using Pesto – Recipe {1} here.