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“This pie is made of commonly found ingredients found in most kitchens. Any leftover garlic mayonnaise can be stored, covered, in the refrigerator up to one week.”
4 main dish 8 appetizer

Ingredients Nutrition


  1. Preheat oven to 425 degrees F; line a baking sheet with parchment paper.
  2. In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.
  3. Season tomatoes lightly with salt and pepper.
  4. Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.
  5. Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).
  6. Scatter basil over tomatoes.
  7. Made a second layer of tomatoes and basil.
  8. Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.
  9. Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.
  10. Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.
  11. Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

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