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1
Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
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2
Remove crust from pouch; unroll on cookie sheet.
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3
Sprinkle cornstarch over crust, leaving 1-inch border. Sprinkle 1/2 cup of the cheese on crust.
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4
In medium bowl, stir drained tomatoes, garlic, pepper flakes and salt. Spread on crust, leaving 1-inch border. Top with remaining 1/2 cup cheese. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture.
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5
Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Serve warm.
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