1 ready made pie crust
1/4 c. Dijon mustard
3/4 lb. sliced Mozzarella cheese
3 to 4 med. ripe tomatoes, sliced
1 tsp. Pesto

Brush pie crust with Dijon. Top with thin slices of cheese. Beginning at the outer edge of the pie shell, make a layered overlapping of tomato slices. Sprinkle Pesto sparingly. Place pie on baking sheet and bake in a 400 degree oven for 40 minutes. Cool slightly before slicing.