Mozzarella, Pesto, and Tomato Pie
Total Time: 1 hour 5 minutes | Prep Time: 20 minutes | Cook Time: 45 minutes
Category: Lunch / Snacks
Keywords: Brunch, Oven, Beginner Cook, Easy, < 4 Hours
This delicious Mozzarella, Pesto, and Tomato Pie is a mouthwatering combination of fresh flavors and textures, ideal for a delightful lunch or a snack. It features a buttery pie crust loaded with fresh mozzarella cheese, pesto, and juicy tomatoes. Perfect for any beginner cook, this dish is surprisingly simple to prepare, yet it tastes incredibly sophisticated. Whether you’re serving it for brunch, an afternoon snack, or as a light dinner, it’s sure to impress. The blend of creamy cheese, aromatic pesto, and tangy tomatoes will make your taste buds sing. The best part? It’s easy to make with just a few ingredients, many of which you likely already have in your kitchen. Let’s get started!
Ingredients
| Ingredient | Quantity |
|---|---|
| Roma tomatoes | 3 – 4 |
| Fresh mozzarella cheese | 1/2 lb |
| Shredded mozzarella cheese | 8 oz |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Fresh basil leaves | 2 tbsp |
| Walnuts | 1/4 cup |
| Pine nuts | 1/4 cup |
| Garlic | 2 cloves |
| Olive oil | 2 tbsp |
| Pie crust (pre-baked) | 1 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 437.6 kcal |
| Total Fat | 30.2 g |
| Saturated Fat | 11.4 g |
| Cholesterol | 44.8 mg |
| Sodium | 592.8 mg |
| Carbohydrates | 25.5 g |
| Fiber | 3.3 g |
| Sugars | 2 g |
| Protein | 16.9 g |
Instructions
1. Prepare the Pie Crust
Begin by prebaking the 9″ pie crust according to the package directions. Bake it until it is barely golden brown, which typically takes around 8-10 minutes. This step ensures a crispy, flaky base for your delicious toppings.
2. Preheat the Oven
While the pie crust is baking, preheat your oven to 400°F (200°C). This ensures that your pie will bake quickly and evenly when ready.
3. Shred the Mozzarella Cheese
Once the crust is finished baking, remove it from the oven and set it aside to cool slightly. While it cools, prepare your mozzarella cheese by shredding the 8 oz of cheese. This will make it easier to melt and evenly distribute over the pie.
4. Prepare the Pesto
In a food processor or mortar and pestle, combine the basil leaves, walnuts, pine nuts, garlic, and olive oil. Grind everything together until it forms a coarse, thick paste. If the mixture is too dry, you can add a little extra olive oil to help it come together. This homemade pesto will add vibrant flavor to your pie.
5. Prepare the Tomatoes
Wash the roma tomatoes and slice them into 1/2 inch thick rings. Sprinkle the slices liberally with salt and arrange them on a layer of paper towels. Let the salted tomato slices rest for 30 minutes to allow excess moisture to drain out. This step is crucial, as it prevents your pie from becoming too watery. Once the tomatoes have rested, gently press the slices to remove any remaining liquid, and wipe off the excess salt.
6. Assemble the Pie
With the pie crust cooled, it’s time to assemble the pie. Begin by layering the shredded mozzarella cheese onto the bottom of the pie crust. Arrange the slices closely to fill the crust, but don’t worry if you have some leftover mozzarella – it’s better to have a generous layer of cheese.
7. Spread the Pesto
Take your freshly made pesto and spread a thick, even layer over the mozzarella cheese. The pesto will not only add flavor but will also help bind the other ingredients together. Make sure the cheese is well-coated with the pesto for the best taste.
8. Add the Tomatoes
Carefully arrange the salted, pressed tomato slices on top of the pesto-coated mozzarella. You can overlap the slices slightly to fit them all, ensuring that the tomatoes cover the pie evenly. Season the tomatoes with a little extra salt and freshly ground black pepper to taste. This simple seasoning will highlight the freshness of the tomatoes.
9. Bake the Pie
Place the assembled pie in your preheated oven and bake for approximately 15 minutes. The cheese should melt beautifully, and the crust will become golden brown. Keep an eye on it towards the end to ensure it doesn’t overcook.
10. Serve and Enjoy
Once the pie is baked to perfection, remove it from the oven and allow it to cool for a few minutes before slicing. This allows the cheese to set and makes the pie easier to cut. Serve warm as a light lunch, brunch, or snack, and enjoy the wonderful combination of creamy mozzarella, aromatic pesto, and sweet tomatoes.
Tips for Success:
- Tomato Variations: While roma tomatoes are ideal for this recipe due to their firmness and flavor, you can also experiment with other varieties like heirloom or beefsteak tomatoes for a different twist.
- Pesto Alternatives: If you prefer a different type of pesto, feel free to swap out the basil for arugula or spinach. You can also add a handful of Parmesan cheese to your pesto mixture for extra richness.
- Extra Toppings: If you like, you can add a few extra toppings like sliced olives, roasted red peppers, or fresh arugula for added texture and flavor.
This Mozzarella, Pesto, and Tomato Pie is a flavorful, easy-to-make dish that’s sure to become a favorite in your recipe repertoire. Whether you’re a beginner or an experienced cook, this pie is a crowd-pleaser that’s as beautiful as it is delicious. Enjoy!
