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Tomato and Mozzarella Pie

I don't even really like tomatoes unless they are ground up in sauce. Yet, I cannot get enough of this pie. That should say it all.
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Ingredients
  

  • Ingredients
  • 1 homemade or pre-made pie crust or sheet of puff pastry
  • 1 tablespoon unsalted butter melted
  • 7 ounces firm mozzarella thinly sliced or shredded
  • 5 1/4 ounces sharp provolone cheese
  • 2 ripe yet firm tomatoes thinly sliced
  • 1 1/2 teaspoons dried oregano
  • 1/4 -1/2 teaspoon kosher salt
  • 1 1/4 tablespoons olive oil for drizzling
  • 3-5 leaves fresh basil or a small bunch of fresh parsley

Instructions
 

  • Pre-heat oven to 400 degrees. Lightly grease a 9 in round pie pan or tart pan.
  • Roll out the dough to a little bit larger than your pan. Place the pie crust or puff pastry into the prepared pan, brush the pastry with the melted butter.
  • Top with the thinly sliced or shredded mozzarella, then add the provolone cheese on top of that and finally top with the thin slices of tomato (if they are really seedy i remove the seeds & pulp). If they are very juicy and soft, sprinkle them with salt and let them sit to draw out the excess moisture. This will take about 15-30 minutes.
  • Sprinkle with kosher salt and dried oregano and drizzle with olive oil.
  • Bake for approximately 25-30 minutes or until golden. Remove and top with chopped fresh basil or parsley. Serve immediately or let it cool to room temp. Enjoy!