Slab Tomato Pie
Slab Tomato Pie is a perfectly easy lunch or light summer dinner to whip up when you have plenty of plump, ripe tomatoes. Light, refreshing and it looks beautiful too!
A FRESH AND QUICK RECIPE
Slab Tomato Pie is so easy to make with just a few ingredients. It looks really impressive but is ridiculously simple to make! It’s basically a pizza with pesto and fresh tomatoes. Kinda like a margherita pizza but with pesto instead of marinara sauce. It’s so pretty and is so easy to slice up and serve. I’ve taken this to a couple of gatherings this summer and everyone has absolutely loved it! It really is the best dish to make with those gorgeous summer tomatoes!
Amazing! Will most definitely make again!
– Harper
FREQUENTLY ASKED QUESTIONS:
If pizza dough isn’t spreading easily, just let it sit at room temperature for a few minutes. It spreads easier when it isn’t quite so cold.
If you don’t like pesto or just don’t want to use pesto, you could do a simple melted garlic butter and slather than on top or use a light layer of alfredo sauce.
I haven’t personally tested this with puff pastry. I am sure you could. You would need to let the puff pastry thaw first, of course. I don’t know if you would partake it first though. You could maybe get away with just spreading it out on a smaller baking sheet and then layering on all the toppings. Let me know if you experiment and give it a try. I would love to know how it turns out for you!
You can add fresh baby spinach to the recipe. You can also add red pepper flakes to spice it up.
You can keep the Slab Tomato Pie pizza in the fridge for up to 3 days. You can reheat the pizza in the oven or air fryer.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- refrigerated pizza crust– You can make the pizza crust homemade if you prefer or use the store bought pizza dough balls you can find in most grocery stores now. Whatever works for you and your tastebuds!
- pesto – Want to try your hand at making pesto yourself? Try my recipe for Homemade Pesto Sauce.
- Roma tomatoes– You can replace the Roma tomatoes with cherry tomatoes or heirloom tomatoes or whatever tomato you have popping up in your garden!
- garlic salt – I always like a little salt on my tomatoes. I think it really brings out their flavor. If you don’t like the idea of adding salt, you can just use garlic powder instead. I am not using much here (only 1/8 teaspoon so you could use a little more if you like.)
- shredded mozzarella cheese– You can replace the shredded cheese with sliced mozzarella cheese to give it more of a Margherita pizza look. Feel free to use more mozzarella if you prefer.
- chopped fresh basil – really try and use fresh here, not dried. It gives it gorgeous color and the flavor of fresh basil in the summer really can’t be beat.
HOW TO MAKE SLAB TOMATO PIE:
Preheat the oven to 425° F. Place the dough onto a greased 10×15-inch baking sheet. Make fork marks throughout the crust (this keeps it from puffing up too much) Par bake the crust for 6 minutes just before it goes brown.
Top the crust with the pesto sauce.
Top with the tomatoes. Sprinkle the garlic salt on top. Sprinkle the cheese on top.
Bake for an additional 8 to 10 minutes or until the tomatoes are heated through, the cheese is melted, and the crust is golden brown. Remove from the oven. Top with basil.
CRAVING MORE RECIPES?
- Southern Tomato Pie
- Fried Red Tomatoes
- Fried Green Tomatoes
- BLT Bites
- Cucumber Tomato Salad
- Bruschetta Pasta Salad
- Parmesan Bruschetta
Slab Tomato Pie
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. Spread 13.8 ounce package refrigerated pizza crust onto a 10×15-inch baking sheet that has been sprayed with nonstick cooking spray.Note: if dough is hard to spread, allow it to sit for another 5 minutes. It will be easier to spread as it comes to room temperature.
- Make fork marks throughout the crust. This will keep it from puffing up too much.
- Par bake the crust (on the middle rack) for about 6 minutes just before it goes brown.
- Spread the crust evenly with 6.7 ounce jar pesto.
- Top the pesto with an even layer of 4 ripe Roma tomatoes, cut into ¼ thick slices (it's okay if they overlap a little bit.)
- 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 the crust edges are golden brown.
- Remove from the oven and top with 2 Tablespoons chopped fresh basil.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
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.
Really good. And I appreciate the Cook Mode tab.
Thanks so much Jim and I appreciate you letting me know you like that option on the recipe card!
Amazing! Will most definitely make again!
Such a great snack idea!!
Yes!! Hope you love it if you try it!