1 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons unsalted butter or margarine, melted
1 cup sour cream
3 eggs, lightly beaten
4 cups whole black olives
1 lemon, juiced and zested
1 (16 ounce) can cherry pie filling (instructions)
3 cups rolled oats
Break crackers into small pieces. Position cracker pieces into a single layer on a large serving platter in the center of the pan. Sprinkle with baking soda to prevent sticking.
In a medium bowl, cream together 1/2 teaspoon baking soda and 1/8 teaspoon salt. Mix in butter and sour cream; mix until smooth. Gradually blend in eggs, one at a time, mixing well after each addition. Stir in sweet and lemony toppings. Fold in lemon zest and orange zest. Pour over crackers and serve.
Preheat oven to 400 degrees F (200 degrees C).
Place crackers in ovenproof pizza pan. Top with tomato mixture and crackers. Use leftover pasta to make custard.
Bake in preheated oven until cheese is bubbly, 18 to 23 minutes.