—Cornmeal Crust

1 1/4 cup all purpose flour

1/4 cup yellow cornmeal

1/2 tsp salt

1 stick of butter 

2 tbs pesto

6-8 tbs buttermilk 

1/4 cup heavy cream

1/2 cup freshly grated provolone cheese

Everything bagel seasoning (optional)

—Filling

4-5 thick sliced heirloom tomatoes

2 cups freshly grated provolone cheese 

Salt & Pepper to taste

Preheat oven to 375°.

In a large mixing bowl combine the all purpose flour, cornmeal, and salt. Stir to combine. Grate the butter into the flour mixture using a cheese grater. Use your spatula to evenly coat the butter with the flour mixture. Add in  the pesto. Next, add the buttermilk in 1 tbs at a time until dough is evenly moistened but still crumbly. This is usually 6-8 tbs of buttermilk.  Turn the dough out onto a lightly floured surface and knead it until it just comes together. Form into a ball, wrap in plastic wrap and refrigerate while you prepare the tomatoes. 

Thickly slice the tomatoes. Place tomatoes on a wire rack or paper towels and salt liberally. Set aside. 

With a floured rolling pin roll the dough out into a rectangular shape that is approximately 1/4 inch thick. Transfer the dough to a parchment paper lined baking sheet. This is most easily done by rolling it onto your rolling pin and then rolling it back out onto the parchment paper.

Evenly coat the bottom of the dough with your provolone cheese. Leave roughly a 2 inch border around the edge. Arrange tomatoes on top of the cheese. Fold the edges over the tomatoes. Brush any exposed dough with heavy cream. Sprinkle crust with provolone cheese and everything bagel seasoning 

Bake approximately 30 minutes or until crust has become golden brown and tomatoes have softened. Allow to cool slightly. Enjoy