Tomato And Roasted Garlic Pizza Pie Recipe By Tasty Food

TOMATO AND ROASTED GARLIC PIE

Steps:

• Place a rack in middle of oven; preheat to 475°F. Arrange tomatoes on a rimmed baking sheet, covering entire surface (it's okay if they overlap). Drizzle with oil; season with salt and pepper. Roast until tomatoes begin to look dry on top, 25-30 minutes. Let cool.
• Meanwhile, cook garlic and butter in a small saucepan over medium-low heat, swirling often, until butter foams and milk solids turn golden, 5-7 minutes. Strain garlic butter through a fine-mesh sieve into a heatproof measuring cup; transfer garlic and toasty bits to a cutting board. Finely chop and set aside.
• Reduce oven temperature to 375°F. Pulse crackers and ¼ tsp. salt in a food processor until fine crumbs form (you should have about 2 cups). Add eggs and 6 Tbsp. garlic butter and pulse until mixture is the consistency of wet sand; set remaining garlic butter aside. Transfer to springform pan. Using a flat-bottomed measuring cup, press crumbs firmly onto bottom and 1½" up sides of pan. Bake crust until edge is just starting to take on color, 8-10 minutes. Transfer pan to a wire rack and let crust cool.
• Mix Taleggio, Parmesan, mayonnaise, chopped thyme, remaining ½ tsp. salt, remaining ¼ tsp. pepper, and reserved chopped garlic in a medium bowl. Gently dollop half of cheese mixture over bottom of crust, then spread into an even layer with an offset spatula (don't press too hard or you will break the crust). Layer half of tomato slices over and press down to even out layers. Repeat with remaining cheese mixture and tomatoes. Brush remaining garlic butter over tomatoes. Top with shallot and thyme leaves.
• Set pan on a rimmed baking sheet and bake pie until filling is bubbling vigorously and crust is browned, 60-75 minutes. Transfer to rack and let cool 1 hour before serving.
• Do Ahead: Pie can be made 1 day ahead. Cover loosely and chill.

TOMATO AND ROASTED GARLIC PIZZA PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with foil.
• Peel the outer papery layers off of the head of garlic. Slice the top ½ inch off of the bulb and place on a small square of foil. Drizzle the top with 1 tablespoon of olive oil. Wrap tightly in the foil and set in a ramekin or small baking dish. Set aside while you prepare the tomatoes.
• Slice the Walmart tomatoes crosswise into ¼-inch rounds, discarding the stems. Arrange the tomato slices in a single layer on the prepared baking sheet, overlapping slightly if needed. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with ¾ teaspoon salt and ¼ teaspoon black pepper.
• Place the tomatoes and garlic in the oven and roast for 35-40 minutes, until the tomatoes are softened and dry looking on top and the garlic cloves are golden brown and soft to the touch. Remove from the oven and let cool while you prepare the remaining ingredients. Leave the oven on.
• Lay the pizza dough round in a 9-inch springform pan and gently press against the bottom, letting the dough go about 2 inches up the sides. Using a fork, gently press the sides of the dough against the pan, and then prick the bottom of the dough a few times.
• Bake for 8 minutes, until the dough is just starting to puff up and set. Remove the pan from the oven and let cool slightly.
• Reduce the oven temperature to 375°F (190°C).
• Gently remove 8 cloves of roasted garlic from the bulb. Roughly chop 6 cloves, and thinly slice the remaining 2 lengthwise.
• Add the chopped garlic, Gruyère, parmesan, mayonnaise, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and chopped thyme to a medium bowl and stir until well combined.
• Spoon half of the cheese mixture onto the pizza crust and gently smooth in an even layer. Using a spatula, transfer half of the roasted tomatoes onto the cheese and press very gently into an even layer. Repeat with the remaining cheese and tomatoes. Sprinkle the sliced roasted garlic on top.
• Bake the pizza pie for 45-60 minutes, until the filling is bubbling and the crust is golden brown. If the crust is browning too quickly, cover the edges of the pan with foil. Remove from the oven and let rest for 1 hour.
• Garnish with the whole thyme leaves, then slice and serve.
• Enjoy!

STUFFED MEATBALL PIE RECIPE BY TASTY

Steps:

• Preheat oven to 450°F (230°C).
• Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
• Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
• Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
• Bake until the dough is cooked and lightly golden brown, 15 minutes.
• Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
• Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
• Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
• Add a layer of caramelized onions, and more sliced mozzarella.
• Add the green, yellow, and orange bell peppers on top of the mozzarella.
• Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
• Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
• Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
• Slice the pie, serve with extra marinara sauce and grated parmesan.
• Enjoy!

ROASTED TOMATO PIE

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with either foil or parchment paper, add a cooling rack and then give it a light spray with cooking spray. Wash and then slice the tomatoes in 1/4 inch slices and lay them out on the rack, and lightly salt. Place on middle rack in the oven and roast for 30 minutes (if you are using fresh tomatoes from garden, remove and let cool on the rack) remove from oven and somewhat carefully turn tomato slices over and return to the oven for another 30 minutes. While tomatoes are roasting, cut bacon strips into small bite size pieces, brown just until fat has been rendered, and them remove and drain on paper towels and set aside. While tomatoes are cooling, turn oven temperature up to 425 degrees.
• Unroll pie crust and fit it into pie plate, lightly pick and then bake pie crust for 5 minutes and then remove and set where the pie plate can cool.
• Turn oven to 400 degrees.
• Toss the cheese mixture(can be shredded or chopped somewhat finely) with the chives, pepper, Herbes de Provence and then add the mayo and mix thoroughly.
• Lay tomato slices in the bottom and around the sides of the pie crust, then top with the cheese mixture (spreading out to the edges somewhat like icing) and then sprinkle the bacon bits even across the top. I found that I needed to add a strip of foil around the edge of the crust to prevent it burning. I put the pie in the oven for 20 minutes, then removed foil edge and baked another 10 minutes. I removed from the oven and sprinkled some finely chopped basil over the top of the pie.

WHITE PIZZA WITH ROASTED TOMATOES

Steps:

• Preheat oven to 250°. In a bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15x10x1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled., For crust, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in herbs. Cool slightly., In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Grease a 15x10x1-in. baking pan. Punch down dough; roll to fit bottom and 1/2-in. up sides of pan. Cover; let rest 10 minutes. Bake 10-12 minutes or until edges are lightly browned., In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake 12-15 minutes or until crust is golden and cheese is melted.

GARLIC BASIL TOMATO PIE

Steps:

• Bake the piecrust at 375 degrees 10 minutes, or until light brown.
• Meanwhile, in small saucepan, combine oil and garlic.
• Cook over low heat just until heated, stirring occasionally.
• Arrange half of the provolone cheese over the partially baked crust.
• Sprinkle with half of the basil and top with half of the tomatoes.
• Sprinkle with half of the Parmesan cheese.
• Repeat layers.
• Finally, spoon garlic mixture over pie.
• Bake at 375 degrees for 15-18 minutes or until cheese is melted and crust is deep golden brown.
• Let stand 5 minutes.

ROASTED TOMATOES WITH GARLIC

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
• Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
• Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.