2 teas cornmeal, divided
1 refrigerated pie pastry
3 TAB shredded Asiago cheese
3 large heirloom tomatoes, cut into 1/4" slices
3 small heirloom tomatoes, cut into 1/4" slices
1 TAB extra virgin olive oil
1/2 teas coarsley ground pepper
1/4 teas salt
1/4 cup crumbled goat or feta cheese
fresh basil leaves
Sprinkle large baking sheet with 1 teas cornmeal.
On a lightly floured surface, roll pastry into a 12-in circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick with a fork. Sprinkle with Asiago cheese.
Bake at 450 degrees for 10 minutes or until lightly browned. Cool on a wire rack.
Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper & salt. Top with goat cheese, garnish with basil & serve immediately.