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Fire Roasted Tomato Pie

fire roasted tomato pie Entree
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
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

  • 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.

  • 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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