Name: Best Tomato Pie
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Refrigerated pie crust (such as Pillsbury) - 1 (9 inch); Shredded mozzarella cheese, divided - 1 ½ cups; Roma tomatoes, or more to taste, cut into wedges - 5; Loosely packed basil leaves, coarsely chopped (Optional) - 1 cup; Garlic, minced - 2 cloves; Fat-free mayonnaise - ½ cup; Grated Parmesan cheese - ¼ cup; Ground white pepper - ⅛ teaspoon; Whole basil leaves (Optional) - 8

Ingredients for - Best Tomato Pie

1. Refrigerated pie crust (such as Pillsbury) 1 (9 inch)

2. Shredded mozzarella cheese, divided 1 ½ cups

3. Roma tomatoes, or more to taste, cut into wedges 5

4. Loosely packed basil leaves, coarsely chopped (Optional) 1 cup

5. Garlic, minced 2 cloves

6. Fat-free mayonnaise ½ cup

7. Grated Parmesan cheese ¼ cup

8. Ground white pepper ⅛ teaspoon

9. Whole basil leaves (Optional) 8

How to cook deliciously - Best Tomato Pie

1 . Stage

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

2 . Stage

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.

3 . Stage

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).

4 . Stage

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

5 . Stage

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

6 . Stage

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.