Simple Cuisine Menu Best Tomato Pie :: So Tasty
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Best Tomato Pie |
"Cheesy tomato basil pie is a summer time staple at my residence. I constantly make : one for me and one to offer away. Use fats-unfastened mayonnaise to reduce down on oiliness (and energy!)."
Ingredients :
- 1 (9 inch) refrigerated pie crust (which includes Pillsbury®)
- 1 half cups shredded mozzarella cheese, divided
- five Roma tomatoes, or extra to flavor, reduce into wedges
- 1 cup loosely packed basil leaves, coarsely chopped
- 2 cloves garlic, minced
- half of cup fat-free mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon floor white pepper
- eight complete basil leaves (non-obligatory)
Instructions :
Prep : 15M | Cook : 4M | Ready in : 1H |
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- Preheat the oven to 450 ranges F (230 stages C).
- Press pie crust into a nine-inch pan or glass pie plate; fold extra dough under and press to shape a thick edge. Cover edges with foil.
- Bake in the preheated oven until mild brown, 10 to 12 mins. Remove from oven and sprinkle half of cup mozzarella cheese over the bottom. Reduce oven temperature to 375 levels F (one hundred ninety ranges C).
- Drain tomato wedges in a colander or on paper towels. Arrange tomato wedges in the pie shell. Sprinkle basil and garlic on top.
- Combine last 1 cup mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a blending bowl. Spread lightly over tomatoes; do no longer unfold onto crust.
- Bake within the preheated oven until pinnacle is golden and bubbly, 35 to forty mins. Cover edges with a ring of foil to keep from overcooking if wished. Garnish pie with whole basil leaves and serve heat.
Notes :
- The guidelines for prebaking the crust are based on the specific emblem cited. Follow commands on the field if the usage of a exceptional logo.
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