Guest guest Posted August 14, 2009 Report Share Posted August 14, 2009 1 9-inch unbaked pie shell 4 medium tomatoes, cut into wedges 2-4 cloves garlic, minced (we love garlic and went with 4) 1 1/2 cups shredded mozzarella cheese 1/2 cup mayonnaise 3 T dried basil salt and pepper Put crust into pie pan and flute edges. Prick with fork on bottom and sides to prevent puffing. Prebake in 425 degree oven for 10 minutes. Sprinkle hot crust with 1/2 cup shredded cheese. Arrange tomato wedges on top of cheese. Sprinkle tomatoes with garlic and basil. Mix together remaining cheese, mayonnaise, salt and pepper. Spoon over tomatoes and spread evenly over top. Bake at 375 degrees 35-40 minutes til golden and bubbly. **I made this vegan with non dairy cheese and nayonnaise and it came out fantastic. Jim and I ate the whole thing ourselves. Oink oink -- but it was that good! I searched the files and didn't see anything like this - my apologies if it's a repeat! Quote Link to comment Share on other sites More sharing options...
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