1 (9") pie crust
2 lg. beef steak tomatoes
1 tsp. salt
1 tsp. garlic powder
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried marjoram
1 tsp. dried thyme
Ground pepper to taste
3 tbsp. olive oil
1 doz. black olives, sliced in half
5 slices provolone cheese
6 oz. grated mozzarella cheese

Roll out the pie crust to fit a 9 inch round or square deep dish baking pan. Preheat oven to 375 degrees. Prick pie crust with a fork evenly on bottom and sides. Put a layer of dried beans in the crust to prevent the bottom from bubbling up. Bake for 10 minutes. Let crust cool for 10 minutes, remove beans.

While the crust is cooking, slice tomatoes into 1/2 inch slices. Lay tomato slices on a platter and sprinkle with salt, pepper, herbs and garlic powder. When crust is cool, layer bottom with provolone slices. Then tomato slices. Sprinkle with half of the olive oil. Put grated mozzarella on top and dot with olive slices. Sprinkle top with other half of olive oil. Bake in the 375 degree oven for 25 minutes or until bubbly and brown on top like a pizza. Let pie sit for 10 minutes before cutting. Serves 3 people 2 good slices each. I prefer a butter crust. Great with a side salad.