Slab Tomato Pie is the ultimate effortless lunch or a delightful, light summer dinner, especially when your garden is overflowing with plump, juicy, ripe tomatoes. This recipe is not only incredibly easy to prepare but also wonderfully refreshing, vibrant, and visually stunning, making it a perfect centerpiece for any casual gathering.
A Fresh and Quick Summer Delight
There’s nothing quite like the taste of a fresh, ripe tomato in the peak of summer, and this Slab Tomato Pie celebrates that flavor beautifully. Crafted with just a handful of simple ingredients, this dish comes together with remarkable speed, yet it presents an impressive aesthetic that belies its straightforward preparation. Think of it as a sophisticated, deconstructed pizza, where the robust flavors of basil pesto and garden-fresh tomatoes take center stage. It shares a similar rustic charm with a classic Margherita pizza but distinguishes itself with the bright, herbaceous kick of pesto instead of a traditional marinara sauce.
The beauty of this pie lies in its simplicity and versatility. It slices effortlessly into generous portions, making it ideal for sharing. I’ve had the pleasure of bringing this to several summer get-togethers, and it has consistently been a runaway hit, earning rave reviews from everyone who tried it. It’s more than just a recipe; it’s a celebration of summer’s bounty, transforming those gorgeous, sun-kissed tomatoes into an unforgettable culinary experience.
Amazing! Will most definitely make again!
– Harper
Frequently Asked Questions About Slab Tomato Pie
Pizza dough can be a bit tricky when cold, as the gluten strands are tighter and less pliable. If you find your refrigerated pizza dough resisting when you try to spread it, simply allow it to rest at room temperature for an additional 5-10 minutes. The slight warmth will relax the gluten, making the dough much easier to work with and spread evenly across your baking sheet. A little patience here goes a long way in achieving that perfect, thin crust.
While basil pesto truly shines in this recipe, it’s certainly not the only option! If pesto isn’t to your taste, or if you simply want to try something different, consider a simple melted garlic butter spread over the par-baked crust. You can even infuse it with a hint of dried oregano or Italian seasoning for added flavor. Another delicious alternative is a light layer of creamy alfredo sauce, which offers a rich, comforting contrast to the fresh tomatoes. For a tangier twist, a thin spread of sun-dried tomato paste or even a light drizzle of high-quality olive oil with fresh herbs like oregano and thyme would also be fantastic.
I haven’t personally experimented with puff pastry for this specific Slab Tomato Pie recipe, but theoretically, it should work! If you choose to go this route, ensure your puff pastry is completely thawed before attempting to spread or shape it. You might want to consider whether to “prick” the pastry with a fork (docking) or even partially blind-bake it before adding toppings, as puff pastry tends to rise significantly. You could probably spread the thawed pastry onto a slightly smaller baking sheet and then layer your toppings directly. I’d be absolutely thrilled to hear about your results if you decide to give it a try – please do let me know how it turns out!
This Slab Tomato Pie is wonderfully adaptable! To boost the nutritional value and add a peppery bite, you can certainly add a handful of fresh baby spinach leaves directly over the pesto before layering the tomatoes. For those who enjoy a little heat, a sprinkle of red pepper flakes will definitely spice things up. Other excellent additions include thinly sliced red onions for a sharp contrast, briny Kalamata olives, crumbled feta or goat cheese for a creamy tang, or even some caramelized onions for a touch of sweetness and depth. Experiment with what you have on hand and what flavors you love!
Leftover Slab Tomato Pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you have a couple of great options for achieving a delicious result. For a crispy crust and melted cheese, place slices directly on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-8 minutes, or until heated through and the cheese is bubbling. Alternatively, an air fryer works wonders for quickly crisping up individual slices; simply heat at 375°F (190°C) for 3-5 minutes. You can also enjoy it cold, though the flavors and textures are best when warm.
Essential Ingredients for Your Slab Tomato Pie
Creating this delightful Slab Tomato Pie requires a selection of fresh, high-quality ingredients. While the recipe is forgiving, using the best produce available will elevate the flavors significantly. Here’s a detailed look at what you’ll need and some helpful tips for each component:
- Refrigerated Pizza Crust: This is your convenient base, allowing for quick preparation. You can opt for a store-bought dough ball found in the dairy or refrigerated section of most grocery stores, or if you’re feeling ambitious and have extra time, my homemade pizza dough recipe offers a fantastic alternative. Whichever you choose, ensure it’s at room temperature for easier spreading.
- Pesto: The vibrant green basil pesto provides a burst of fresh, garlicky, and nutty flavor that truly defines this pie. While a good quality jarred pesto works perfectly, for an unparalleled taste experience, consider making your own. My recipe for Homemade Pesto Sauce is simple and yields incredible results, allowing you to control the freshness and intensity of the flavors.
- Roma Tomatoes: These are ideal for this recipe due to their firm flesh and lower water content, which prevents the pie from becoming soggy. However, don’t feel limited! If you have an abundance of cherry tomatoes, slice them in half; heirloom tomatoes will add beautiful color variations; or simply use whatever glorious variety is thriving in your garden or available at your local market. The key is ripeness!
- Garlic Salt: A dash of garlic salt enhances the natural sweetness and umami of the tomatoes, making their flavor pop. I find that just 1/8 teaspoon is enough to make a difference without overpowering the other ingredients. If you prefer to avoid salt or want a purely garlicky flavor, simply substitute with garlic powder. Feel free to adjust the quantity to your personal taste.
- Shredded Mozzarella Cheese: This cheese melts beautifully, creating a creamy, savory layer that complements the tomatoes and pesto. Pre-shredded mozzarella is a time-saver, but fresh mozzarella (sliced or torn) will give your pie a more authentic, artisanal touch and a creamier texture, reminiscent of a classic Margherita pizza. You can always add more cheese if you prefer a richer, cheesier pie!
- Chopped Fresh Basil: This is a non-negotiable ingredient for flavor and visual appeal. The aroma and vibrant green of fresh basil, especially in the summer, are simply unmatched. Avoid dried basil here; its flavor is a pale comparison to the fresh herb. It’s best added after baking to preserve its delicate flavor and bright color, serving as a beautiful garnish and a final aromatic touch.
How to Make Slab Tomato Pie: Step-by-Step Guide
Making this Slab Tomato Pie is a straightforward process that yields incredibly delicious results. Follow these simple steps to create your own summer masterpiece:
Step 1: Prepare Your Crust and Oven
Begin by preheating your oven to a robust 425°F (220°C). This high temperature ensures a quick bake and a crispy crust. Lightly grease a 10×15-inch baking sheet with nonstick cooking spray or a thin layer of olive oil. Carefully unroll your refrigerated pizza dough onto the prepared baking sheet. If the dough is a bit stiff and difficult to spread, let it rest at room temperature for another 5-10 minutes to allow the gluten to relax, making it much more pliable.
Step 2: Par-Bake the Crust
Once the dough is spread, use a fork to gently prick holes evenly across the entire surface of the crust. This crucial step prevents the dough from puffing up excessively and forming large air bubbles during baking, ensuring a relatively flat, stable base for your toppings. Place the pricked crust into the preheated oven and par-bake for approximately 6 minutes, or until it’s just set but not yet golden brown. This initial bake helps create a sturdy foundation and prevents a soggy bottom once the juicy tomatoes are added.
Step 3: Spread the Pesto Base
Carefully remove the par-baked crust from the oven. Using a spoon or spatula, evenly spread the rich basil pesto sauce over the entire surface of the warm crust. The warmth of the crust will help the pesto spread easily, coating every inch with its aromatic goodness. This layer not only adds incredible flavor but also acts as a protective barrier for the crust.
Step 4: Layer Tomatoes, Garlic Salt, and Cheese
Next, arrange your thinly sliced Roma tomatoes in an even layer over the pesto. It’s perfectly fine if the slices overlap slightly. Once the tomatoes are in place, lightly sprinkle the 1/8 teaspoon of garlic salt over them to enhance their natural flavor. Finally, evenly distribute the shredded mozzarella cheese over the top of the tomatoes. This order ensures that the cheese melts beautifully and the tomatoes roast slightly.
Step 5: Final Bake and Garnish
Return the baking sheet to the oven and continue to bake for an additional 8 to 10 minutes. Keep a close eye on it until the tomatoes are heated through and slightly softened, the mozzarella cheese is perfectly melted and bubbly, and the edges of the crust are golden brown and crisp. Once baked to perfection, remove the Slab Tomato Pie from the oven. For that final touch of freshness and aromatic appeal, sprinkle the chopped fresh basil generously over the top. Allow the pie to cool for a few minutes before slicing and serving. This brief cooling period helps the cheese set and makes for cleaner cuts.
Craving More Fresh & Easy Recipes?
If you’ve enjoyed the simplicity and deliciousness of our Slab Tomato Pie, you’re in for a treat! We have a wide array of recipes that celebrate fresh ingredients and easy preparation, perfect for any occasion. Explore these other fantastic dishes:
- Southern Tomato Pie: A comforting classic with a rich, savory filling.
- Fried Red Tomatoes: Crispy, flavorful slices perfect as a side or appetizer.
- Fried Green Tomatoes: A Southern staple with a tangy kick.
- BLT Bites: All the flavors of a classic BLT in a convenient, bite-sized appetizer.
- Cucumber Tomato Salad: A refreshing and vibrant side dish, perfect for summer.
- Bruschetta Pasta Salad: A delightful blend of pasta, fresh tomatoes, and basil, inspired by the Italian appetizer.
- Parmesan Bruschetta: Toasted bread topped with a savory parmesan and tomato mixture.
Slab Tomato Pie Recipe Card
Pizza crust topped with basil pesto, freshly sliced tomatoes, mozzarella cheese and fresh basil.
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 12
Author: Brandie Skibinski
Ingredients
- 13.8 ounce package refrigerated pizza crust
- 6.7 ounce jar pesto
- 4 ripe Roma tomatoes, cut into ¼ thick slices
- ⅛ teaspoon garlic salt (can use more, to taste)
- ½ cup shredded mozzarella cheese (can use more if you prefer)
- 2 Tablespoons chopped fresh basil
Instructions
- Preheat the oven to 425°F (220°C). Spray a 10×15-inch baking sheet with nonstick cooking spray. Unroll and spread the refrigerated pizza crust onto the prepared baking sheet. If the dough is hard to spread, allow it to sit for another 5 minutes to come to room temperature.
- Make fork marks throughout the crust to prevent it from puffing up too much during baking.
- Par-bake the crust on the middle rack for about 6 minutes, just until it’s set but not yet browned.
- Evenly spread the 6.7 ounce jar of pesto over the par-baked crust.
- Top the pesto with an even layer of the 4 ripe Roma tomatoes, cut into ¼ thick slices. It’s okay if they overlap slightly.
- Sprinkle 1/8 teaspoon garlic salt on top of the tomatoes.
- Finally, evenly sprinkle 1/2 cup shredded mozzarella cheese on top of the tomato layer.
- Bake for an additional 8 to 10 minutes, or until the tomatoes are heated through, the cheese is melted and bubbly, and the crust edges are golden brown.
- Remove from the oven and top with 2 Tablespoons chopped fresh basil before serving.
Notes
- Please refer to the Frequently Asked Questions (FAQ’s) and ingredient list above for other substitutions or for answers to common questions about this recipe.
Recipe Details
Course: Appetizer, Brunch, Dinner, Lunch, Main Course, Snack
Cuisine: American
Nutrition (Estimated Per Serving)
Calories: 152kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Sodium: 424mg | Fiber: 1g | Sugar: 3g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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