Refrigerated pie crust makes this one quick-to-fix meal.
9-inch pie crust
3 to 4 tomatoes, sliced
1/2 c. fresh chives, chopped
2 T. fresh basil, chopped
salt and pepper to taste
2 c. shredded mozzarella cheese
1/2 c. mayonnaise
Press pie crust into a 9" pie plate. Bake at 425 degrees for 5 minutes. Reduce oven to 400 degrees. Arrange tomato slices in crust; sprinkle with chives, basil, salt and pepper. Combine cheese and mayonnaise; spread over tomatoes. Bake at 400 degrees for 35 minutes. Serves 8 to 10.
New terra cotta pots make terrific serving dishes for tall veggies like celery and carrots, or even silverware and plastic straws.