Fresh Tomato Pie Recipe
Photography: Mark Boughton, Styling: Teresa Blackburn
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1 (9-inch) unbaked piecrust
1˝ cups shredded mozzarella, divided
3 to 4 medium tomatoes, thinly sliced
1/3 cup thinly sliced Vidalia onion
˝ cup reduced-calorie Caesar salad dressing
˝ teaspoon dried basil leaves, or to taste
˝ teaspoon salt
1/8 teaspoon black pepper, or to taste
Instructions
1˝ cups shredded mozzarella, divided
3 to 4 medium tomatoes, thinly sliced
1/3 cup thinly sliced Vidalia onion
˝ cup reduced-calorie Caesar salad dressing
˝ teaspoon dried basil leaves, or to taste
˝ teaspoon salt
1/8 teaspoon black pepper, or to taste
1. Preheat oven to 400F. Bake piecrust 10 to 12 minutes, until golden. Cool on a wire rack.
2. Reduce oven temperature to 350F. Sprinkle half of mozzarella on bottom of cooled piecrust. Top with tomato slices and arrange onion slices evenly over tomatoes.
3. Combine salad dressing, remaining mozzarella, basil, salt and black pepper in a small bowl; mix well. Spoon over tomatoes and onions.
4. Bake 40 to 45 minutes, until bubbly and golden brown. Serves 8.
Nutritional Information
2. Reduce oven temperature to 350F. Sprinkle half of mozzarella on bottom of cooled piecrust. Top with tomato slices and arrange onion slices evenly over tomatoes.
3. Combine salad dressing, remaining mozzarella, basil, salt and black pepper in a small bowl; mix well. Spoon over tomatoes and onions.
4. Bake 40 to 45 minutes, until bubbly and golden brown. Serves 8.
Nutritional facts per serving: 170 calories, 10g fat, 7g protein, 14g carbohydrates, 1g fiber, 540mg sodium.
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