3 Ripe beefsteak tomatoes
1 pinch Salt
10 Fresh basil leaves (chopped)
1/2 cup Chopped scallions (white and light green parts)
1 pinch Freshly ground black pepper
1/2 cup Shredded mozzarella cheese
1/2 cup Shredded cheddar cheese
1/2 cup Regular or light sour cream
1/4 cup Regular or light mayonnaise
Preheat the oven to 350 degrees.
Dust a work surface with a small handful of flour. Roll the dough into a 12-inch round about 1/4 inch thick. Use it to line the 9-inch pie plate, folding over the excess edges of the dough and crimping them if you'd like. Chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours). If you are using a prepared piecrust, skip this step.
Slice the tomatoes in half lengthwise and core them. Squeeze out any seeds and liquid. Thinly slice the tomatoes and place them in a colander in the sink. Sprinkle with salt and let them drain for 10 minutes. Once drained, pat the slices gently with paper towels.
Layer the tomato slices, basil and scallions in the prepared piecrust and season to taste with salt and pepper. In a medium bowl, combine the mozzarella, cheddar, sour cream and mayonnaise. Spread the cheese mixture in an even layer on top of the tomatoes and bake for 30 to 35 minutes, until lightly browned. Let the pie cool slightly and cut into slices. Serve warm or at room temperature.