- 1 refrigerated rolled pie crust
- 1/2 cup shredded pecorino, plus more for topping
- 1 pound multicolored baby tomatoes, halved
- 2 teaspoons olive oil
- 2 tablespoons small or torn basil leaves
On parchment-lined baking sheet, roll the pie crust into a 7-by-10-inch rectangle or a 9-inch circle.
Top with cheese, leaving a 2-inch border. Top with tomatoes, cut sides up. Drizzle with 1 tsp. oil; season. Fold crust edges over outer edge of tomatoes, pleating as needed. Brush crust edges with remaining oil. Bake at 425 degrees until crust is golden and tomatoes are bubbling, 30 to 35 minutes. Let cool 15 minutes. Sprinkle with basil before serving.