Ingredients
2 Roma tomatoes, sliced 1/8 in. thick1 pint grape tomatoes, halved3/4 teaspoon salt2 tablespoons prepared pesto1 tablespoon mayonnaise Dough for single-crust pie 1/2 cup crumbled feta cheese, divided1 teaspoon Italian seasoning1/2 teaspoon pepper1 large egg1 tablespoon water1 tablespoon grated Parmesan cheese Fresh basil leaves, optional
Preparation
Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone.
Spread pesto mixture over crust to within 2 in. of edge; top with 1/4 cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining 1/4 cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan.
Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.
