Thursday, September 5, 2013


Happy Thursday to you all!! I just wanted to clarify the recipe for those interested from my last post.  I actually put the link within a sentence and it might be hard to decipher.  So, for those hankering to try this savory recipe, please feel free to visit Food Network for the recipe.  This recipe has been pinned 285 times for those of you on Pinterest!! Fun stuff!!

 I have to warn you that it does call for a store bought pie crust, however, feel free to make your own.  I don't always have the time to  make  a homemade crust, but I would love to try one some time.  I also fudge the recipe and used what I had on hand, hence the absence of yellow tomatoes.

Happy baking and have a wonderful day! Bon Appetit!!

Flour, for dusting work surface
1 (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 cup chiffonade basil leaves
Kosher salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
Extra-virgin olive oil
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.

Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.

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