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  • Writer's pictureMary Ann

Tomato Pie


Frozen Pillsbury Regular Pie Crust 1 cup pesto, or as needed

1 (8 ounce) ball fresh mozzarella cheese

2 cups heirloom cherry tomatoes, halved (or any small tomato's sliced)

1 pinch coarse sea salt to taste

Basil leaves


Preheat the oven and bake the pie crust according to the package instructions. Reprove and let cool.

Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.

Return tart to the oven; bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving. top with basil leaves if desired.


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