Oven-Roasted Tomato Pie with Basil and Mozzarella

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 60 minutes layers all-purpose flour, cold and cubed 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.

Prep: 20 min Cook: 40 min Serves 6 Italian cuisine 320 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Roasted Tomato Pie with Basil and Mozzarella take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Oven-Roasted Tomato Pie with Basil and Mozzarella?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Oven-Roasted Tomato Pie with Basil and Mozzarella?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Tomato Pie with Basil and Mozzarella for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Oven-Roasted Tomato Pie with Basil and Mozzarella vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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