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Gina's Summer Tomato Pie

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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Flour, for dusting work surface

One 9-inch ready-made refrigerated rolled pie crust

2 large yellow tomatoes, sliced 1/4-inch thick

1 red tomato, sliced 1/4-inch thick

8 ounces mozzarella, sliced

1/4 cup chiffonade basil leaves

Kosher salt and freshly ground black pepper

1/4 teaspoon red pepper flakes

Extra-virgin olive oil


  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Sprinkle flour on a work surface. Roll out pie dough to form a 10-inch circle and place on baking sheet. Overlap and alternate the different tomatoes and mozzarella slices in the center of the dough, leaving a 3-inch border. Scatter the basil leaves on top. Sprinkle with salt and pepper and red pepper flakes. Fold the uncovered edges of the dough inward over the filling to create a pleated crust. Brush edges and top of pie with olive oil.
  3. Place in the oven and bake for 35 minutes. Remove from the oven to a cutting board. Slice and serve.