Tomato-Ricotta Pie

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1/2 of 1 box (15 ounces) organic pie dough

4 medium-size ripe tomatoes (about 1 1/2 pounds), cored and seeded

1/2 cup Stonyfield Organic Plain Lowfat Yogurt

1/3 cup part-skim ricotta

1 clove garlic, minced

2 tablespoons bread crumbs

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon extra-virgin olive oil

2 tablespoons thinly sliced basil

2 ounces thinly sliced prosciutto, cut or torn lengthwise into 1/2-inch strips

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