Step #1-- Line your baking sheet with parchment paper cut into a 7 x 10 inch rectangle or a 9 inch circle.
Step #2--Roll the pie crust into one of the above measurements and place it on top of the parchment paper.
Step # 3--Top with Pecorino cheese, leaving a 2 inch border. Top with tomatoes, cut sides up. Drizzle with 1 tsp. oil; season.
Step #4--Fold crust edges over outer edge of tomatoes, pleating as needed . Brush crust edges with remaining oil.
Bake at 425 degrees until crust is golden and tomatoes are bubbling, 25-35 minutes depending on your oven. Let cool 15 minutes. Sprinkle with fresh basil before serving.
Recipe with ingredients and amounts may be found at: