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This cheesy tomato pie recipe with basil is a summer staple at my house. I always make two — one for me and one to give away. I use fat-free mayonnaise to cut down on oiliness (and calories)!
Ingredients
- 1 (9 inch) refrigerated pie crust (such as Pillsbury)
- 1 ½ cups shredded mozzarella cheese, divided
- 5 Roma tomatoes, or more to taste, cut into wedges
- 1 cup loosely packed basil leaves, coarsely chopped (Optional)
- 2 cloves garlic, minced
- ½ cup fat-free mayonnaise
- ¼ cup grated Parmesan cheese
- 1/8 teaspoon ground white pepper
- 8 whole basil leaves (Optional)
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
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 the edges with aluminum foil.
Step 3
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 the oven temperature to 375 degrees F (190 degrees C).
Step 4
Drain tomato wedges in a colander or on paper towels, then arrange over mozzarella cheese. Sprinkle with basil and garlic.
Step 5
Combine remaining 1 cup mozzarella cheese, mayonnaise, Parmesan, and white pepper in a mixing bowl. Spread evenly over tomatoes; do not spread onto crust.
Step 6
Return to the oven and bake until the top is golden and bubbly, 35 to 40 minutes. Cover the edges with a ring of foil to keep from overcooking if needed. Garnish the pie with whole basil leaves and serve warm.
Editor’s Note:
The directions for prebaking the crust are based on the particular brand mentioned. Follow instructions on the box if using a different brand.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 279 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat6g | 30% |
| Cholesterol15mg | 5% |
| Sodium474mg | 21% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber2g | 7% |
| Total Sugars5g | |
| Protein8g | |
| Vitamin C6mg | 28% |
| Calcium156mg | 12% |
| Iron1mg | 7% |
| Potassium173mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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