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Ingredients
  • Flour, for dusting work surface
  • One 9-inch ready-made refrigerated rolled pie crust
  • 2 large yellow tomatoes, sliced ¼-inch thick
  • 1 red tomato, sliced ¼-inch thick
  • 8 ounces mozzarella, sliced
  • ¼ cup chiffonade basil leaves
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • Extra-virgin olive oil
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