Fire Roasted Tomato Pie

Put a gourmet spin on your next pizza night with this easy, cheesy fire roasted tomato pie. MORE+ LESS-

By Pillsbury Kitchens

July 12, 2012

Pillsbury™ refrigerated pie crust, softened as directed on box

1 1/2

teaspoons cornstarch

cup shredded Cheddar cheese or Italian cheese blend (4 oz)

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained

teaspoon finely chopped garlic

1/4

teaspoon red pepper flakes

1/2

teaspoon salt

egg beaten with 1 tablespoon water

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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.