Grilled Tomato Pies

We call these pies because they’re grilled in a pan. They’re also a bit thicker than grilled pizza and are built differently. The cheese goes on first so that it melts into the crust, kind of like the cheese scattered over the crust of a quiche before the filling goes in. The meld is wonderful and gives you something closer to a pie or tart than your average thin-crust pizza. The toppings? Three kinds of tomatoes: sauce, sundried, and fresh. Save this one for late summer when fresh tomatoes