Ingredients
2 teaspoons cornmeal, divided1 refrigerated pie pastryCooking spray3 tablespoons shredded Asiago cheese3 large heirloom tomatoes, cut into 1/4-inch slices3 small heirloom tomatoes, cut into 1/4-inch slices1 tablespoon extra virgin olive oil1/2 teaspoon coarsely ground pepper1/4 teaspoon salt1/4 cup crumbled goat or feta cheeseFresh basil leaves, optional
Preparation
Sprinkle a large baking sheet with 1 teaspoon cornmeal.
On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared sheet. Spritz dough with cooking spray. Sprinkle with 1 tsp. remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese.
Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack.
Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.
