Tomato Pizza Pie

It is that time of year when baking pies are in full swing.  From apple pie to pumpkin pie we are all about baking pies for the upcoming holidays.   

You know the holidays are upon us when you are at the market and pie crusts are on display in the dairy section.  And on my last run through the market, I picked up a few for some upcoming recipes.  I have to admit sometimes I make my own crust as I have featured on my Quiche and Chicken Pot Pie recipes but sometimes its just as easy to pick these pie crusts up and have them on hand.  As you know they sell these pie crusts in packages of two, and for a recipe I am creating I only needed one crust.  I had an extra crust on hand and I thought how fun to use it to make a pizza pie with it.  

Since the crust is fragile you don’t want to load it with heavy ingredients.  I had extra tomatoes to use and fresh basil still from the garden so I whipped up this delicious Tomato Pizza Pie that combines mozzarella, fresh tomatoes of the vine, and a basil pesto topping.   

Next time you have an extra pie crust on hand and you just are not looking to bake another pie try using your extra crust for a pizza.  Have fun and experiment with different ingredients you have on hand.  I just wouldn’t recommend using a pizza sauce as that would absorb in to the crust.  You want to use a heavy sauce like a pesto to top this.  Another idea would be a red pepper pie with a a red pepper pesto.  Wouldn’t that be good?  However you make it, have fun.  

Tomato Pizza Pie

1 9” pie crust, room temperature
2 ¼ cup shredded mozzarella cheese, divided
3-4 large tomatoes of the vine, sliced and patted dry
½ cup mayonnaise
2 tablespoons basil pesto (recipe below)
¼ teaspoon black pepper
salt to taste

Preheat oven to 375 degrees.

Place pie crust on a baking sheet and baking for 5-7 minutes.  Remove from oven and while still warm sprinkle with 1 cup of mozzarella cheese top and top with tomato slices.  Sprinkle tomatoes with a pinch of salt.

In a small bowl combine remaining mozzarella cheese, mayonnaise, pesto, and pepper and stir until combined.  Spread on top of tomatoes.  

Bake for 15-20 minutes until cheese is melted and crust is slightly brown.  

Cut in to slices and remove from baking sheet with pie server and serve. 

2 cups fresh basil leaves
1-2 large garlic cloves   
1/2 cup of freshly grated Parmesan cheese  
1/4 cup pine nuts   
1/2 cup extra virgin olive oil
Salt & Pepper to Taste

Combine the basil, garlic, cheese, pine nuts in your food processor. Stream in olive oil.  Season with salt and pepper.  Process to desired consistency.  If you like not as think, just add a little more olive oil.  

Note: This will make more pesto than needed for the recipe. Make and freeze remaining pesto or toss in pasta. To make enough just for pie, cut recipe for pesto in half.
Slice tomatoes of the vine. 
Top with fresh pesto.
Top on pie crust.

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  1. I never thought of that! It would totally work though, obviously. I really like that tomato basil pesto. That sounds awesome. Not to mention a great way to use up some of my basil while it’s still lingering in my garden.

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