Best 2 Italian Tomato Pie Recipes

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ITALIAN TOMATO PIE

Italian Tomato Pie image

Perfect for a ladies' luncheon or Sunday brunch, this tomato-topped pie is like quiche but without the eggs. Your guests are sure to enjoy the delicious combination of olives, onions, cheese and herbs. -Arlene Bauernfeind, Appleton, Wisconsin

Provided by Taste of Home

Categories Appetizers Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 large sweet onions, thinly sliced
2 tablespoons olive oil
1 teaspoon salt
2 cups sliced fresh mushrooms
1 unbaked pastry shell (9 inches)
1-1/2 teaspoons each minced fresh basil, oregano and rosemary
2 cups shredded part-skim mozzarella cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
4 large plum tomatoes, cut into 1/4-inch slices
Dash pepper

Steps:

In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside. , In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese. , Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper., Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 256 calories, Fat 16g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

ITALIAN RICOTTA TOMATO PIE

Italian Ricotta Tomato Pie image

An easy-to-make, no-yeast, rustic pizza. Uses a pantry staple - Bisquick! I adapted this from a recipe off the side of my supermarket's box of all purpose baking mix. It's fast and very yummy.

Provided by SaraFish

Categories Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups baking mix (Bisquick)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup hot water
1 cup ricotta cheese
1 clove chopped garlic
1/4 cup parmesan cheese
1 cup shredded mozzarella cheese
2 medium tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
olive oil

Steps:

For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam).
Set aside.
Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
Set aside.
In a small bowl, mix ricotta with garlic and parmesan.
Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
Top with mozzarella cheese.
Place tomato slices and then diced tomatoes.
Sprinkle with basil and oregano and then drizzle with oil.
Moisten the edges of the dough with water and fold up to form a small crust.
Bake at 400 for 15 to 20 minutes.
Enjoy!

Tips:

To make sure that the pie crust is cooked to perfection, bake it for 10 minutes before adding the filling.
If you are short on time, you can use a pre-made pie crust to speed up the process.
For an extra cheesy flavor in your tomato pie, add 1/2 cup of grated Parmesan or mozzarella cheese to the filling.
If you prefer a sweeter tomato pie, add 1/4 cup of sugar to the filling.
For a more savory tomato pie, add 1/2 teaspoon of dried oregano or basil to the filling.
Top the tomato pie with fresh basil leaves for a pop of flavor and color.
Serve the tomato pie warm or at room temperature, but not hot out of the oven. This will allow the flavors to meld together and the pie to set properly.

Conclusion:

Italian tomato pie is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover tomato sauce or fresh tomatoes, and it is a perfect dish to serve at a potluck or party. With its rich flavors and creamy filling, it is sure to be a hit with everyone who tries it.