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
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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.
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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.
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No nutrition information available for this recipe
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