Tomato Pie

1 9-inch pie crust, par baked
2 cups mozzarella cheese, shredded
3 tablespoons basil, fresh, chopped and divided
3 tomatoes, red ripe, 1/2″ sliced (I use enough to cover the crust)
2 slices bacon, cooked and crumbed (I use more)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Fit pie crust in 10-inch pie or tart pan. Trim pastry from edges. Prick bottom and sides. Bake at 400 degrees for five minutes. Remove from oven. Sprinkle cheese evenly into pastry shell. Top with two teaspoons basil and crumbled bacon. Arrange tomato slices on top. Brush pie with olive oil and sprinkle with salt and pepper. Place on baking sheet and bake at 400 degrees for 30-35 minutes. Remove from oven and sprinkle with remaining basil and, if desired, crumbled bacon. Allow pie to stand at least five minutes before serving.