1 Pillsbury™ refrigerated pie crust, softened as directed on box
1/3 cup shredded Parmesan cheese
1 egg white, beaten with 1 tablespoon water
YIELD 6 servings
Heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place tomatoes cut-side down on paper towel-lined plate, and let drain 15 minutes.
Meanwhile, in small bowl, mix ricotta cheese, 1 tablespoon of the basil, the thyme, salt and garlic powder.
Unroll pie crust on cookie sheet. Spread ricotta mixture over center of crust to within 1 1/4 inches of edge of crust. Top with tomatoes, cut-side up, and 1/4 cup of the Parmesan cheese. Fold 1 1/4-inch edge of crust over filling, pleating crust as necessary. Brush egg mixture over crust edge, and sprinkle with remaining 4 teaspoons Parmesan cheese. Bake 30 to 35 minutes or until crust is golden brown. Cool 15 minutes.
To serve, cut into 6 wedges. Garnish with remaining 1 tablespoon basil.