Best Tomato Pie

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Prep

18 min

Cook

64 min

Total

82 min

Ingredients (8)

1 (9 inch) refrigerated ready-to-bake pie crust (such as Pillsbury) g

1 ½ cups shredded mozzarella cheese, divided g

5 Roma tomatoes, or more to taste, cut into wedges g

1 cup loosely packed fresh basil leaves, coarsely chopped, more whole leaves for garnish (Optional) g

2 cloves garlic, minced g

½ cup fat-free mayonnaise g

¼ cup grated Parmesan cheese g

⅛ teaspoon ground white pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

Bake in the preheated oven until light brown, 10 to 12 minutes. Sprinkle ½ cup mozzarella cheese over bottom. Reduce the oven temperature to 375 degrees F (190 degrees C).

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

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

Bake in the preheated oven until golden and bubbly, 35 to 40 minutes. Garnish with whole basil leaves and serve warm.