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Fire Roasted Tomato Pie

Fire Roasted Tomato Pie
  • Prep 15 min
  • Total 55 min
  • Ingredients 8
  • Servings 8
Put a gourmet spin on your next pizza night with this easy, cheesy fire roasted tomato pie.
Created July 12, 2012

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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.

  • 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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