You may also like
Categories:Viewed: 120 - Published at: 6 years ago
Ingredients
- Pie dough for 1 single-crust 9-inch pie
- 3 to 4 large fresh tomatoes
- 10 ounces shredded mozzarella cheese (or substitute 2 ounces grated Parmesan cheese for equal amount of the mozzarella)
- 3 tablespoons chopped fresh basil, plus extra leaves for garnish
- Coarse salt and freshly ground pepper to taste
- Extra virgin olive oil for drizzling (optional)
Method
- 1. Preheat oven to 400 degrees. Roll out dough and press into a 9-inch pie plate; crimp edges.
- 2. Core and slice tomatoes 1/4 inch thick. Place slices on paper towels to drain for about 30 minutes. Pat tomato slices dry.
- 3. Spread bottom of pastry with 1/3 of the shredded cheese and 1 tablespoon of the basil.
- 4. Cover cheese with half of the tomato slices as evenly as possible. Sprinkle tomatoes with salt and pepper.
- 5. Add another 1/3 of the cheese mixture, another tablespoon of basil, and remaining tomato slices. Sprinkle with salt and pepper. Top with remaining cheese and 1 more tablespoon basil.
- 6. Bake 20 to 30 minutes, or until crust is golden and cheese is bubbly. (Run under the broiler for a minute or two to brown the cheese a bit if you like.)
- 7. Remove from oven. Drizzle with a little olive oil, if desired, and garnish with fresh basil leaves.
- 8. Let stand for about 20-30 minutes to allow juices to set. Slice in wedges and serve warm. (It is also good refrigerated and reheated the next day.)
