This elegant tomato pie combines fresh tomatoes, zucchini, and caramelized onions. To prevent the crust from getting soggy the crust is baked before topping.
Bake the Crust: Adjust oven rack to the middle position. Heat oven to 425°F. Remove two of the pie crusts from the box. Unroll each crust and stack on each other. Lightly flour your counter and roll dough out into a 17x12-inch rectangle using a rolling pin.
Top and Bake the Crust: Allow the crust to cool for a few minutes. Spread onions evenly over the bottom of the crust. Top with provolone slices. (Depending on the size of your slices, you might need to split a few in half so the crust is evenly covered.)