Roll a round of chilled dough into a 11-inch circle. Lift the dough into a 9-inch pie pan plate, then fold over hang. Chill.

Preheat the over to 425* with a baking sheet on the middle rack. Core and slice the tomatoes and toss pepper. Alternate layers of tomatoes and cheese, topping with cheese.

Roll out dough and top the pie. Crimp the edges and cut a circle of slices around so steam can escape.

Bake pie on the sheet until crust is golden and filling is bubbling , 35 to 45 minutes. Let it cool.