Instructions

1. Prepare Crust: Spray an 8- or 9-inch cake pan with cooking spray. Open biscuits and press them into the bottom of the pan pushing some up the sides. Or you can combine the dough and roll it out with rolling pin.
2. Bake crust at 350 degrees F for 15 minutes.
   Place bacon on two paper towels and cook for 2 minutes in microwave or until crispy.
   
3. Slice tomatoes and sauté onion and peppers in a little bacon grease while waiting on crust to bake.
   
4. Combine cheese and mayo well.
   
5. Take out crust when ready and scoop out the center and make a well for tomatoes and filling.
   
6. Place tomatoes in crust and sprinkle with black pepper. Put the onion and peppers on and crumble bacon on top.
7. Top with mayo cheese mixture and spread out over pie. Sprinkle with Italian seasoning. Bake at 350 degrees for 40 minutes and reduce cooking temp to 325 for 30 minutes in a toaster oven.
   Take out slice and enjoy! This is AMAZING!!

Instructions

1. Preheat oven to 400 degrees F.
2. Add 2 tablespoons of olive oil, fresh cherry tomatoes and sliced red bell pepper to a large bowl. Season with salt and pepper and toss to combine.
3. Arrange on a large baking sheet and roast for 20-30 minutes
4. Add 2 tablespoons of olive oil to a large pot or Dutch oven over medium heat and cook the onion, celery, salt, pepper, red pepper flakes, paprika, and basil for about 5-6 minutes or until the onions are translucent.
5. Add in the garlic and stir for 30 seconds before adding in the roasted tomatoes and pepper, broth, crushed tomatoes, and sugar.
6. Lower the heat to a simmer and cook for 30-40 minutes before blending until perfectly smooth with an immersion blender.
7. Add in the heavy cream, mix well and serve using more heavy cream and parsley as garnishes.

Instructions

1. Slice Tomatoee
2. Slice Mozarella
3. Place Tomato Slice
4. Top With Mozarella
5. Repeat
6. Salt & Pepper To Taste
7. Add Fresh basil
8. Drizzle Olive Oil

Instructions

Put all in a food processor and mix a few times.  Add 7-8 slices of crumbled crisp bacon.  Process a few times.

Add 1/3 cup of very cold shortening (prefer Crisco) and 12 tbsp very cold butter cut into cubes

Process 6-8 times.

Add 6-8 tbsp ice water and process until it almost comes together.
 Remove and wrap in plastic wrap and refrigerate at least 30 minutes.

Roll out dough and fit into a 12″ (or 8″ or 10″) tart pan with a removal bottom.  Refrigerate until ready to fill.

Filling:

In food processor, put 1/2 cup whole milk ricotta, about 1.2 cup
fresh basil leaves, 3 eggs, 8 oz shredded mozzarella and 1/3 cup grated
Parmesan.  Season with salt and pepper if desired.  Process until almost
smooth.

Slice up 4 large ripe tomatoes or 8 roma tomatoes and put on a paper
towel lined sheet pan.  Season with salt and pepper and let sit for 5-10
minutes.

Line bottom of tart with some of the tomatoes.  Top with the cheese
mixture and then top the cheese mixture with more tomatoes.  Bake in a
350 degree oven for 45-50 minutes or until lightly browned on top and
set.  Let sit in pan about 10 minutes before cutting and serving!

Instructions

1. Chop the vegetables and the chicken and add them to a bowl.
2. Squeeze the lemon, add olive oil and grind some black pepper.
3. Mix it all together and add salt to taste.
4. Enjoy immediately!