I have come to realize why pizza is one of the most popularly made and consumed foods in the US. The crust is thick and doughy, the sauce is hot and oily and of course the cheesy is ooey gooey. You really can’t go wrong with that sort of combination. But what happens when you take the classic cheese pizza and futz with it. Will it still be as good? Or could it possibly be better? Whitney has been telling me for ages that her mom makes an incredible tomato pie, so I thought today would be a good day to try it out. Number one, after receiving my prize of free happy hour drinks at MJ Armstrongs last night, I’m a bit..sluggish this afternoon and am in need for something to sooth my tummy. Number two, I’m so curious to see how this new and improved pizza pie will turn out. Number three, cooking is therapeutic and hey, we all could use a little therapy right?
Diane’s Tomato Pie
4 tomatoes, drained and diced
2 small onions, diced
2 tablespoons chopped basil
2 frozen pie crusts
1/2 cup mayo
1/2 cup sour cream
1 cup cheddar cheese
1/8 cup parmesan cheese
*1-2 gloves garlic and 1/4 cup breadcrumbs
First, prepare the pie crusts as directed on the package. While they’re cooking and cooling, dice the onions and tomatoes. Once the pie crusts are cool, sprinkle some basil evenly on the bottom and top with the onion and tomato mixture. In a separate bowl, mix the mayo and the sour cream. Honestly, this combination makes me CRINGE. But, it’s necessary for creaminess so just go for it. Ice the tops of the pies with the mayo and sour cream. Top with the cheddar and parm cheeses. At this point you can either bake the pies or kick things up a notch with some garlic breadcrumbs. I pulsed together breadcrumbs and the garlic in my food processor then sprinkled the result on top of the pies. YUM!
Bake for 25 minutes at 375 degrees. At this point, the mayo and sour cream should be smooth and a bit bubbly and the cheese should be melted. Pull the pies out, let them cool, garnish with some fresh basil and enjoy!
The end result will look something like this. Cutting the first slice out of the pie is the most difficult part, so if your first slice looks like a big mush, don’t be too hard on yourself. The rest of the pieces should slide out pretty easily.
I really love the flavors of this pie. I’ve decided though that while the ingredients are very similar to pizza, they don’t really produce the same results. While a true pizza’s crust is chewy, the crust for these pies is buttery and crumbly. I think this adds a great texture to the tender tomatoes and onions. The mayo and sour cream also result in a creamier pie filling. Mixed with the cheese, the filling is simply sinful. With this creaminess, the tomatoes and onions actually melt in your mouth. Despite my apprehension about the mayo and sour cream, they really are necessary to the pie because they bring all the flavors together. Damnit.
Shout out to Diane Edwards- this is delicious and thanks for sharing your recipe with us. Whitney told me that my pie wasn’t as good as yours but I think that’s a fair statement.
To the rest of you, if you’re craving the flavors of pizza with a creamier and more buttery flavor, this pie is definitely for you. Good luck and enjoy!