So here's my skinnier but oh so yummy version...
2 pie crusts (the kind that come in a box in the canned biscuit area)
8 oz. cabot sharp extra light cheese
4 oz. shredded mozarella low moister part skim
2 large vidalia onions sliced thin
1 tblsp butter
heirloom tomatoes of your choice
1 largeish zucchini
3 or 4 fresh basil sprigs
Preheat oven 450
Spray a baker's half sheet pan (17.88 x 12.88 x 1.06) with cooking spray. Brown the onions in butter in a skillet. Slice zucchini and tomatoes cutting zucchini 1/8 inch thick and tomatoes 1/3 inch thick.
Press pie crusts into pan stretching and cutting to fit the inside of the pan, you could also choose to moosh them together (yep that's a technical term) then roll them back out to fit the pan, but I'm lazy. When onions are turning golden brown remove from heat and spread them evenly over the dough. Sprinkle on your shredded cheeses on evenly across the top of the onions.
Layer your zucchini and tomatoes I did mine zucchini to one row the next row heirloom tomatoes. Add pepper to the top. Slide into oven and let bake 30 to 35 mins until it starts to brown. In the meantime you can slice your basil into really thin strips, or you could be lazy like me and grab a pair of scissors that you keep in the kitchen and cut it into thin strips with those bad boys. (That's right I'm a rebel.) When the top starts to get a little golden remove it from the oven and sprinkle your basil on top.
For the pan I used 17.88 x 12.88 x 1.06 I managed to get 15 good sized slices out of it! If you have a smaller pan you can adjust the recipe.