Oven-Roasted Tomato Pie with Basil and Mozzarella

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A savory tomato pie featuring a flaky crust loaded with ripe tomatoes, fresh basil, and melted mozzarella cheese, baked to golden perfection. This Italian-inspired pizza recipe (vegetarian), ready in about 60 minutes, layers all-purpose flour, unsalted butter, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 6 tbsp, cold and cubed unsalted butter
• 3 tbsp ice water
• 3 medium, sliced 1/4-inch thick ripe tomatoes
• 1/4 cup, chiffonade fresh basil leaves
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a medium bowl, mix 1 1/4 cups all-purpose flour with 6 tbsp cold cubed unsalted butter using your fingers until the mixture resembles coarse crumbs. Slowly add 3 tbsp ice water until dough forms. Press dough into a 9-inch pie pan, prick the bottom with a fork, and bake for 10 minutes until lightly golden.
2. Step 2: While crust bakes, in a small bowl combine 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried oregano. Brush this mixture onto 3 medium sliced tomatoes and let sit 10 minutes to absorb flavors.
3. Step 3: Layer the par-baked crust with half of the 1 cup shredded mozzarella, then arrange the tomato slices evenly, sprinkle 1/4 cup fresh basil chiffonade and remaining mozzarella, and top with 1/4 cup grated Parmesan cheese.
4. Step 4: Bake the pie for 25-30 minutes until the cheese melts and browns slightly and the crust is golden and crisp. Let cool for 10 minutes before slicing.