Best Tomato Pie recipe

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Ingredients

1 (9 inch) refrigerated pie crust (such as Pillsbury®)
1 ½ cups shredded mozzarella cheese, divided
5 Roma tomatoes, or more to taste, cut into wedges
1 cup loosely packed basil leaves, coarsely chopped
2 cloves garlic, minced
½ cup fat-free mayonnaise
¼ cup grated Parmesan cheese
⅛ teaspoon ground white pepper
8 whole basil leaves

Nutrition Info

415 calories
carbohydrate: 34 g
cholesterol: 31.5 mg
fat: 23.9 g
fiber: 4.2 g
protein: 18.8 g
saturatedFat: 8.9 g
servingSize: -
sodium: 790.5 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Press pie crust into a 9-inch pan or glass pie plate, fold excess dough under and press to form a thick edge. Cover edges with foil.

  3. Bake in the preheated oven until light brown, 10 to 12 minutes. Remove from oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).

  4. Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.

  5. Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a mixing bowl. Spread evenly over tomatoes, do not spread onto crust.

  6. Bake in the preheated oven until top is golden and bubbly, 35 to 40 minutes. Cover edges with a ring of foil to keep from overcooking if needed. Garnish pie with whole basil leaves and serve warm.

Recipe Yield

1 9-inch pie

Recipe Note

Cheesy tomato basil pie is a summer staple at my house. I always make two: one for me and one to give away. Use fat-free mayonnaise to cut down on oiliness (and calories!).

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