Preheat oven to 350 degrees.

Place your sliced tomatoes in a colander to drain for about 10 minutes; sprinkle with salt and pepper.

Spay your skillet with nonstick spray.

Press pie crust in the skillet and make a nice edge.

If tomatoes are still juicy, place between two layers of paper towels to soak up the excess moisture.

Layer the tomatoes in the crust and season again with salt and pepper.

In a bowl, mix the cheeses, mayo and green onion until combined.

Spread carefully over the tomatoes.

Bake 30 minutes until lightly brown. Let stand 5 minutes then slice and enjoy!