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: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 415 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

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. Remove from the oven and sprinkle 1/2 cup mozzarella cheese over the bottom. Reduce oven temperature to 375 degrees F (190 degrees C).

Step 4

Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges over cheese in pie shell. Sprinkle with basil and garlic.

Step 5

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 6

Bake in the preheated oven until the 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.