Best Tomato Pie

This tomato pie recipe is loaded with juicy Romas, fresh basil leaves, mozzarella cheese, garlic, and Parmesan for a simple and delicious summer meal.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 279 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Drain tomato wedges in a colander or on paper towels, then arrange over mozzarella cheese. Sprinkle with basil and garlic.

Step 6

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