Ingredients
1 package (15 ounces) refrigerated pie pastry4 ounces provolone cheese, shredded1 pound leeks (white portion only), sliced6 medium plum tomatoes, thinly sliced1/4 cup grated Parmesan cheese1-1/2 teaspoons garlic powder1/8 teaspoon pepper1 cup shredded part-skim mozzarella cheese
Preparation
Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper. Top with mozzarella cheese. Fold edges over filling.
Bake at 425° for 18-22 minutes or until crusts are lightly browned. Cut into wedges. Serve warm.
