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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Lisa Fultz
  • refrigerated unbaked piecrust
  • 11â�„2 cup shredded soy or mozzarella cheese
  • 5 Roma tomatoes, sliced
  • 1 cup loose fresh basil leaves
  • 4 cloves garlic
  • 1â�„4 cup grated Parmesan cheese
  • 1â�„8 tsp. ground white pepper
Place crust on round flat pan or pie plate. Flute edge; press with the tines of a fork. Line shell with double-thickness of foil. Bake at 450 degrees 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degrees.
Sprinkle crust with 1�2 cup of soy or mozzarella cheese. Cool slightly on a wire rack.
Arrange tomato slices atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process till coarsely chopped. Sprinkle over tomatoes.
In a medium mixing bowl combine remaining cheese, Parmesan and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
Bake at 375 degrees for 35-40 minutes or until top is golden and bubbly. Serve warm.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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