Last week, I found myself staring at a huge bunch of tomatoes on my kitchen window seal and not a clue what to do with them. I mean, how many salads can you make? And these tomatoes were the kind you could eat like an apple, with just a little salt and pepper. Not to be wasted! After searching my recipes, I found one for Tomato Pie. I've never made a tomato pie. I thought it might turn out mushy or something. But the tomatoes held up and the topping was out of this world! It reminded me of a tomato pizza. I would definitely make this again.
1 refrigerated pizza dough
4 to 5 tomatoes, sliced
1/4 cup basil leaves, washed and chopped
1/3 cup thinly sliced onions
2 cups grated mozzarella and Cheddar cheese, combined
1 cup mayo
Preheat oven to 350 degrees. Spray a glass pie pan with cooking spray. Flatten pizza dough out on a floured surface. Fold over once, doubling the dough. Place in pie plate and work dough until sides are even around the plate. Bake for at least 10 minutes or until lightly browned.
Layer tomato slices in a colander over paper towels. Salt evenly. Let sit for at least 10 minutes then pat dry. This draws out the extra juice so the pie is not soggy.
Layer tomato slices, basil and onion in the pie shell. Salt and pepper to taste. Mix cheeses and mayo together. Spread on top of tomatoes. Bake for 30 minutes or until top is lightly browned.
"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."