ITALIAN TOMATO PIE
Perfect for a ladies' luncheon or Sunday brunch, this tomato-topped pie is like quiche but without the eggs. Your guests are sure to enjoy the delicious combination of olives, onions, cheese and herbs. -Arlene Bauernfeind, Appleton, Wisconsin
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside. , In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese. , Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper., Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 256 calories, Fat 16g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 600mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
ITALIAN TOMATO PIE
Tomato pie has been sold by Iannelli's Bakery in Philadelphia since 1910. Tomato pie remains popular in Philadelphia where it is cut into long strips and called pizza strips, red bread, party pizza, strip pizza, or bakery pizza. It may be sprinkled with Romano cheese or oregano. It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large rectangular pan and served in square slices. It resembles the Italian sfincione.
Provided by Michael Contakes
Time 12h
Yield 8
Number Of Ingredients 16
Steps:
- Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
- Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
- Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
- Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
- Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
- When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
- Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
- Sprinkle with Pecorino Romano cheese, cut into slices, and serve.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 49.7 g, Cholesterol 11.5 mg, Fat 17.4 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 4.4 g, Sodium 770.3 mg, Sugar 4.3 g
ITALIAN TOMATO TART
Give Christmas brunch a taste of Italy with this hearty deep-dish tart. Baked in a pastry crust, the fresh-tasting pie features plenty of Italian sausage, cheese, garlic and basil.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Line a 9-in. deep-dish pie plate with pastry. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; sprinkle with 1/2 cup mozzarella cheese. Reduce heat to 375°., In a large skillet, cook the sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Spoon sausage mixture into shell. , Arrange tomatoes over sausage mixture. In a small bowl, combine the basil, mayonnaise, Parmigiano-Reggiano, parsley, pepper and remaining mozzarella cheese; spoon over tomatoes. , Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 396 calories, Fat 30g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 582mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
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