Homemade Italian Tomato Pie

5 from 2 votes

This homemade Italian tomato pie is the perfect vegetarian recipe for enjoying juicy summer tomatoes! A savory pie dough with fresh ingredients.

Prep Time1

Cook Time22

Total Time1 22

Course: Appetizer, Brunch, Lunch, Main Dish

Cuisine: Italian

Servings: servings

Calories: 222kcal

Author: Rosemary Molloy

Ingredients

1 mediterranean pie crust
½-¾ cup basil pesto
2-3 large firm but ripe tomatoes (not too thin sliced)
2 medium fresh mozzarella
½-1 teaspoon oregano
3-4 fresh basil leaves (chopped)
¼ teaspoon salt

US Customary - Metric

Instructions

Pre-heat oven to 350F / 180C. Grease and flour or spray a 8 or 9 inch pie or crostata pan.
Prepare the dough, wrap it in plastic and refrigerate for 30-60 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in a little more than half, and roll out to ⅛″ thickness circle.
Fit the circle into the prepared pan (I used an 8 inch springform crostata pan), trim the dough of any extra dough, prick the bottom well with the tongs of a fork. Place a sheet of parchment paper on top of the dough, fill with dried beans or pie weights and bake for 10 minutes, remove the beans and parchment paper and continue to bake for another 12-15 minutes or until done.
Let cool to room temperature or warmish. Spread the bottom of the crust with the pesto, top with the sliced tomatoes and sliced mozzarella, drizzle with olive oil, sprinkle with the oregano, basil and salt. Serve immediately. Enjoy!

Notes

I used 2 mozzarella weighing 125 grams/4.4 ounces each.

Any variety of tomatoes work in this recipe. I love using larger slicing tomatoes such as garden tomatoes, roma tomatoes or heirloom tomatoes simply because they stay in place when slicing.

This Italian tomato pie is really best enjoyed fresh. Since this pie is unbaked, the juicy tomatoes will start to ‘leak’ while in storage and make the crust soggy. I would recommend storing it in an airtight container in the refrigerator and consuming within a day.

Nutrition