Ingredients

1/2 (15-ounce) package refrigerated rolled pie crust
1/2 cup reduced-fat shredded four-cheese Italian blend
4 large plum tomatoes (about 1 pound), cut into 1/2-inch thick slices
1/4 teaspoon salt
2 tablespoons chopped fresh basil
1/2 cup light mayonnaise
2 tablespoons finely chopped scallions
2 - 4 drops hot pepper sauce
1 tablespoon grated Parmesan cheese

Directions

Preheat the oven to 400°F.

On a lightly floured surface, roll the dough to an 11-inch round. Gently ease the dough into a

9-inch glass pie plate. Trim the dough edge, leaving a 1/2-inch overhang; crimp the edge. Bake until lightly browned, 10 – 12 minutes. Transfer the crust to a wire rack to cool.

Reduce the oven temperature to 375°F.

Sprinkle 1/4 cup cheese blend evenly on the bottom of the cooled crust; top with the tomato slices, overlapping to fit. Sprinkle the tomatoes with the salt and top with the basil.

Combine the mayonnaise, scallions, hot pepper sauce, and the remaining 1/4 cup cheese blend in a medium bowl until blended; spread over the tomatoes, leaving a 1-inch border around the edge. Sprinkle with the Parmesan cheese. Bake, uncovered, until the filling is hot and the top is browned and bubbly, 30 – 35 minutes.

Test Kitchen Tip:
Plum tomatoes are meatier and contain less water than regular tomatoes. For a delicious smoky flavor, sprinkle the tomatoes with 2 slices of cooked, crumbled turkey bacon before baking. Two slices will increase the nutritional value by 20 calories and 2 grams of fat per serving.

Original recipe courtesy Paula Deen:  Tomato Pie

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen