In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
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Buon appetito!

Tomato Pie
dalla cucina di La Gazzetta Italiana

This homemade Italian tomato pie is the perfect vegetarian recipe for enjoying juicy summer tomatoes. It features a baked savory pie crust that is topped with fresh ingredients and enjoyed immediately. A simple, delicious Mediterranean pie dough is baked then topped with a basil pesto and thin slices of tomatoes and fresh mozzarella. A flaky, golden pie crust, sweet and juicy summer tomatoes and a savory basil pesto with creamy fresh mozzarella makes this tomato pie a favorite! It is served at room temperature, a perfect summer staple during a hot day or evening as an appetizer or light meal.

Ingredients:

1 Mediterranean pie crust
½-¾ C. Basil pesto
2-3 Large, firm, but ripe tomatoes (not too thinly sliced)
2 Medium fresh mozzarella
½-1 tsp. Oregano
3-4 Fresh basil leaves (chopped)
¼ tsp. Salt

Directions: 

Pre-heat oven to 350 degrees F. Grease and flour or spray a 8 or 9 inch pie or crostata pan. Prepare the dough, wrap it in plastic and refrigerate for 30-60 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Divide the dough in a little more than half and roll out to ⅛ in. thickness circle. Fit the circle into the prepared pan, trim the dough of any extra dough, prick the bottom well with the tongs of a fork. Place a sheet of parchment paper on top of the dough, fill with dried beans or pie weights and bake for 10 minutes, remove the beans and parchment paper and continue to bake for another 12-15 minutes or until done. Let cool to room temperature or warmish. 
Spread the bottom of the crust with the pesto, top with the sliced tomatoes and sliced mozzarella, drizzle with olive oil, sprinkle with the oregano, basil and salt. Serve immediately.