Directions

1. Preheat oven to 425°F. Roll the pie crust into a 7 x 10 inch rectangle on a parchment lined baking sheet. Brush the crust with a little olive oil. Top with cheese, leaving a 2 inch border.
2. Top with the tomatoes, cut sides up.
3. Sprinkle garlic and sliced basil leaves on top of tomatoes. Drizzle with about 2 teaspoons of oil and season with salt and pepper. Fold crust edges over the outer edge of the tomatoes, pleating if necessary. Brush crust edges with olive oil. Bake until crust is golden and tomatoes are bubbling, 30 to 35 minutes. Remove from oven, sprinkle with additional cheese. Let cool 15 minutes. Garnish with basil leaves before serving.