Ingredients
7-8 plum tomatoes, sliced
½ cup chopped fresh basil
3 green onions (green and white parts), thinly sliced
1 package Yves vegetarian pepperoni
½ - 2 tsp. garlic powder
½ - 2 tsp. dried oregano
½ - 2 tsp. crushed red pepper
2 cups shredded Colby and Monterey Jack cheese
¼ cup reduced fat mayonnaise
Directions
1. Preheat oven to 375
degrees F.
2. Spray a pie pan with
cooking spray.
3. In alternating layers,
fill pan with tomatoes, basil, scallions, pepperoni, garlic powder, oregano,
and red pepper.
4. In a small bowl, mix
cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with
aluminum foil.
5. Bake in preheated oven
for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes.
Serve warm or cold.
Oh my goodness! Flavor explosion! I didn’t measure the
garlic, oregano, or red pepper – I just sprinkled some on top of each layer (I
ended up with three) and this pie ended up so delicious! Everything works
so well together. I was a little concerned that the mayo would overpower
the cheese, but it didn’t at all. I didn’t use a pastry shell with this
dish because I made a Garlic Basil Bread (courtesy of Betty Crocker and my
breadmaker) that served as a great side. I sprinkled the tomatoes with
salt before putting them in the dish, but I should have pressed them between
paper towels to draw out the excess liquid. I had a little on the bottom
of the pie pan after cooking. I couldn’t find one fault with this
dish. The original recipe calls for bacon – so I may try a mixture of
Morningstar Farms Bacon Strips and the pepperoni next time. And there
definitely will be a next time.
P.S. – Hubby liked it too, even though he gets slightly overwhelmed
by tomatoes. Win!
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