A friend of mine sent me a recipe for tomato pie that called for eggs, cream, butter, and dairy cheese. Because I love a good food challenge, I told him I’d work on it. Here’s the result and it has become a new favorite around here. Thanks, Al!
End of summer tomatoes are great to use in this recipe.
Prep time: 15 minutes
Cook time: 55 minutes
Makes one 9″ loaded pie
- 2 large heirloom tomatoes, sliced ½” thick
- 1 medium sized heirloom tomato, sliced ½” thick
- 1 large onion, sliced thin
- 1 cup parmesan cheese
- mozzarella cheese (you may want to double my recipe for the cheese)
- 1-1/2 tsp. oregano
- 1-1/2 tsp. thyme
- 1 tsp. rosemary
- ½ tsp. red pepper flakes
- Salt and pepper
- 10” pizza crust of your choice (I used Trader Joe’s organic frozen 2-pack)
- low sodium marinara sauce
- 1/3 cup Panko bread crumbs
- Preheat oven to 350 degrees F.
- Sprinkle cornmeal on the bottom of an 8” cake pan to keep crust from sticking.
- Spread on a thin layer of marinara sauce.
- Evenly distribute 1/3 of the sautéed onions on sauce.
- Place several tablespoon size pieces of mozzarella on next, then add your first layer of sliced tomatoes, overlapping them slightly.
- Sprinkle with 2 Tbls. parmesan and a bit of each seasonings.
- Repeat steps 3, 4, 5 and 6 two more times.
- Your last layer of tomatoes should be topped with the remaining mozzarella cheese, then dust the whole pie with Panko bread crumbs.
- Place tomato pie on a baking sheet (in case it bubbles over), and bake uncovered on middle rack for 55 minutes.
- I love heirlooms for their sweetness and color, but you can use any tomatoes of your choice.
- After each complete layer, I used a flat bottom dish to press the layers down.
- I also added oregano, thyme and rosemary to the mozzarella cheese as I was making it.
- I did not pre-bake my crust, but may do so next time.