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Fire Roasted Tomato Pie

(1)
  0 reviews
  • 15 min prep time
  • 55 min total time
  • 8 ingredients
  • 8 servings
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Put a gourmet spin on your next pizza night with this easy, cheesy fire roasted tomato pie.

Recipe by Inspired Taste
July 12, 2012

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1 1/2
teaspoons cornstarch
1
cup shredded Cheddar cheese or Italian cheese blend (4 oz)
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1
teaspoon finely chopped garlic
1/4
teaspoon red pepper flakes
1/2
teaspoon salt
1
egg beaten with 1 tablespoon water

Steps

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
  • 2 Remove crust from pouch; unroll on cookie sheet.
  • 3 Sprinkle cornstarch over crust, leaving 1-inch border. Sprinkle 1/2 cup of the cheese on crust.
  • 4 In medium bowl, stir drained tomatoes, garlic, pepper flakes and salt. Spread on crust, leaving 1-inch border. Top with remaining 1/2 cup cheese. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture.
  • 5 Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Serve warm.
  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper or aluminum foil.
  • 2 Remove crust from pouch; unroll on cookie sheet.
  • 3 Sprinkle cornstarch over crust, leaving 1-inch border. Sprinkle 1/2 cup of the cheese on crust.
  • 4 In medium bowl, stir drained tomatoes, garlic, pepper flakes and salt. Spread on crust, leaving 1-inch border. Top with remaining 1/2 cup cheese. Fold pie crust edge in 1 inch to form border. Brush edges with egg mixture.
  • 5 Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. Serve warm.

Expert Tips

Top baked pie with torn fresh basil or mint leaves.

Red pepper flakes add a small amount of spice to the pie; if you prefer, leave them out for a milder version.

No nutrition information available for this recipe
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