Best Tomato Pie

This best tomato pie recipe is loaded with juicy tomatoes, fresh basil, mozzarella and Parmesan cheese, and garlic for a simple, 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

Recipe Instructions

Step 1

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

Step 2

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 edges with aluminum foil.

Step 3

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

Step 4

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

Step 5

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

Step 6

Continue to bake until golden and bubbly, 35 to 40 minutes. Cover edges with aluminum foil to prevent burning, if needed. Garnish with whole basil leaves and serve warm.