1 Pillsbury Pie Shell
¼ lb. fried bacon
4 large tomatoes, sliced
1 C. packed fresh basil
½ C. + 2 T. ricotta
2 large eggs, beaten
¼ lb. mozzarella, finely grated
½ C. parmesan cheese
Break bacon into small pieces and press into crust. Cover pie shell with foil and fill with plain uncooked rice (as a weight) and bake for 15 minutes at 425 degrees. Remove foil and rice and bake 5 minutes longer. In a food processor, blend basil and ricotta. In a bowl, combine with eggs, mozzarella and parmesan. Put a layer of tomato slices, using ½ of the tomatoes, on the bottom of the pie shell. Pour cheese-egg mixture over tomatoes and top with remaining tomato slices. Bake at 350 degrees Fahrenheit for 40-50 min.
Back to June 2000
