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Ingredients Jump to Instructions ↓

  1. 1 unbaked pie crust

  2. 11/3 cups shredded Italian blend cheese or shredded mozzarella cheese

  3. 4 gloves garlic , minced

  4. 2 tablespoons fine dry bread crumbs

  5. 2 large ripe tomato es, cut into wedges (about 6 cups)

  6. 1 cup halved cherry tomatoes

  7. 1/2 teaspoon salt

  8. 1/4 to 1/2 cup loosely packed small fresh basil leaves or 1/4 cup shredded fresh basil leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450. On a lightly floured surface roll crust to a 12-inch circle. Place in a 9-inch pie plate. Bake until pastry is set and dry. Remove from oven.

  2. Reduce oven tempurature to 375. Sprinkle ⅓ cup of cheese evenly over crust. Sprinkle minced garlic evenly over cheese. Sprinkle with 2 teaspoons of the bread crumbs. Top with one-third of the tomato wedges, one-third of the cherry tomatoes, and ⅓ cup of remaining cheese. Sprinkle with 2 teaspoons bread crumbs.

  3. Repeat with another one-third of the tomato wedges, one-third of the cherry tomatoes, and ⅓ cup of cheese. Sprinkle with remaining bread crumbs. Top with remaining tomato wedges, cherry tomatoes, and cheese. Sprinkle with salt.

  4. Bake for 20 to 25 minutes or until pastry is golden brown and tomatoes are just starting to brown on top. Remove from the oven and sprinkle with basil leaves. let stand 10 minutes before serving.

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