1.5 cups three cheese shredded with a touch of philadelphia kraft
0.5 tsp basil leaves dried
3 Tbsp mayo with olive oil reduced fat mayonnaise kraft
1 ready-to-use pie crust refrigerated
0.5 cup onions sweet chopped
1.5 lb tomatoes chopped
Equipment
bowl
oven
colander
Directions
Heat oven to 350F.
Line 9-inch pie plate with pie crust as directed on package for one-crust pie. Pierce bottom and side with fork.
Bake 12 to 14 min. or just until edge begins to brown. Meanwhile, place tomatoes in colander set over bowl; press onto tomatoes with back of spoon to release as much juice as possible. Discard juice.
Sprinkle onions onto bottom of crust; top with tomatoes and basil.
Combine cheese and mayo; spoon over tomatoes, to within 1/2 inch of edge.
Bake 30 to 32 min. or until filling is heated through and crust is golden brown.
