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Gina's Summer Tomato Pie

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“My husband & I saw this on "Down Home with the Neelys" on The Food Network the other night & thought it looked good. Tried it last night & boy were we right. It was delicious, both hot out of the oven & when it had cooled to room temperature. We were full from dinner but there were 2 pieces still on the pan, couldn't resist & they were just as good as the first bite if not more. Hope you enjoy this too.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 deg. Line a baking sheet with parchment paper.
  2. Sprinkle flour on a work surface.
  3. Roll out pie dough to form a 10-inch circle & place on baking sheet.
  4. Overlap & alternate the different tomatoes & mozzarella (I only had red tomatoes) in the center of the dough, leaving a 3-inch border.
  5. Scatter the basil leaves on top.
  6. Sprinkle with salt & pepper & red pepper flakes.
  7. Fold the uncovered edges of the dough inward over the filling to create a pleated crust.
  8. Brush edges & top with olive oil. (Look at my pictures, watch out for holes in the edges, the water from the tomatoes will leak out.).
  9. Place in the oven & bake for 35 minutes.
  10. After about 10 minutes check for leaks & plug them.
  11. Remove from the oven to a cutting board.
  12. Slice & serve.

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