Rustic tomato pie

DOUGH: sift the flour with a sieve, add the water little by little until everything is well mixed, add oil and salt and mix, do not knead. Form a ball, cover it and put it in the fridge for 30'.

FILLING: cut the tomatoes into thick slices, slice the garlic, put everything in a bowl and add salt, EVOO, vinegar and spices. Mix well

Roll out the dough with a rolling pin, give it a rounded shape and place it on a baking sheet with parchment paper. Once stretched, add the mustard on the base of the dough and spread, add the tomatoes, fold the edges inwards and add sesame seeds.

Bake at 200° for about 30/40 minutes, remove from the oven and sprinkle with Mozzarella slices, bake for another 5' more and decorate with fresh basil leaves.