1 - pre-made flaky pie crust
1 - 8 oz. pkg. shredded Colby/Monterey Jack cheese
2 - large Vidalia Onions, sliced horizontally (as for rings, but do not separate)
2 - large tomatoes, sliced horizontally
1 - 8 oz. pkg. shredded Mozarella cheese
1/4 cu. Hellman's Real Mayonnaise
1/4 cu. grated Asiago cheese
Place the piecrust into a 9 in. piepan. Pour the package of shredded Colby/Monterey Jack cheese into the crust.
Add a layer of fresh tomato slices. Add a layer of Vidalia Onion slices. Repeat, until the onions and tomatoes are
all used. Cover entire pie with a package of shredded Mozarella cheese. Spread the top of the pie with mayonaise
like you're icing a cake. Sprinkle shredded asiago cheese on top.
Bake for 30 minutes, until top is light golden brown.
Let cool on a wire rack. Serve as a side dish with anything grilled.