Tomato
Basil Pie
9 inch ready-made refrigerated rolled pie crust
2 large yellow tomatoes, sliced 1/4 inch thick
1 red tomato, sliced 1/4 inch thick
8 ounces mozzarella, sliced
1/4 c chiffonade basil leaves
salt and freshly ground black pepper
1/4 t red pepper flakes
Extra virgin olive oil
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Roll out pie dough to form a 10-inch circle and place on parchment paper. Layer the tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Top with basil. Sprinkle with salt and pepper and red pepper flakes. Fold the edges of the dough inward over the filling to create a pleated crust. Brush pie with olive oil.
Bake for 35 minutes.
Yield: 4 servings
9 inch ready-made refrigerated rolled pie crust
2 large yellow tomatoes, sliced 1/4 inch thick
1 red tomato, sliced 1/4 inch thick
8 ounces mozzarella, sliced
1/4 c chiffonade basil leaves
salt and freshly ground black pepper
1/4 t red pepper flakes
Extra virgin olive oil
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Roll out pie dough to form a 10-inch circle and place on parchment paper. Layer the tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Top with basil. Sprinkle with salt and pepper and red pepper flakes. Fold the edges of the dough inward over the filling to create a pleated crust. Brush pie with olive oil.
Bake for 35 minutes.
Yield: 4 servings
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