Ingredients
- 1 pie crust (9-inch) I use either a frozen or Pillsbury crust (located in the dairy section of your grocery store) but you can make your own as well
- 1 medium onion, cut in half and thin sliced
- 4 large tomatoes, cut in half and then sliced (lightly seeded)
- 8-10 basil leaves, chopped
- 1 3/4 cup mozzarella cheese, grated
- 1/4 cup parmesan cheese, grated
- 3/4 cup mayonnaise
- 1/4 teaspoon Italian seasoning
- Salt and pepper
How to Make
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Step 1: Pie Crust ... Blind bake the pie crust according to package directions. Cool.
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Step 2: Tomatoes ... Lightly seed the tomatoes so there isn't a lot of extra moisture in the pie, I just use a spoon to do that. Then lightly salt the slices and lay them on a rack so they can drain - 10 minutes is long enough.
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Step 3: Filling ... Add the onion slices to the bottom of the crust and season lightly with salt and pepper. Top the onions with layers of tomatoes and basil. I like to season the tomatoes with a little pepper as you go; remember, the tomatoes are already seasoned with salt. Top the final layer of tomatoes with the Italian seasoning.
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Step 4: Topping ... Mix the the mayonnaise and mozzarella together and spread over the top of the tomatoes. Finish by topping with the parmesan cheese.
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Step 5: Bake ... Preheat the oven to 350 degrees and bake the pie on the middle shelf approximately 30-35 minutes. Depending how much filling you have, it may take a bit longer. The topping should be golden brown and bubbly.
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Step 6: Serve ... Serve with a green salad or some roasted vegetables. ENJOY!
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