My Tomato Pie

Sunday night I made a tomato pie using  Paula Deen’s Tomato Pie Recipe except I substituted cream cheese for mayonnaise.  I hate mayonnaise.  My tomato pie was ugly and sweeter than I thought it should be but overall it tasted pretty good.    I knew I could make it better and my 2^nd attempt was so delicious!  I changed the crust and omitted the basil leaves.  Ben and I enjoyed it very much!

Ingredients

• 4 tomatoes peeled and sliced (Fresh tomatoes from your garden will work best!)
• 1/2 cup chopped green onion
• 1  frozen pizza crust (The kind that comes in a can like frozen biscuits.)
• 1 cup  shredded mozzarella (I actually only had a tiny amount of mozzarella, so I had to add shredded Colby-Jack cheese.)
• 1 cup shredded cheddar
• 1 cup cream cheese
• Salt and pepper

Directions

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.  This may take longer than 10 minutes.   Make sure and don’t over salt them.

Unroll your pizza crust and place in your pie pan.  Use about half of your tomato slices to line the pizza crust.

Sprinkle with salt,  pepper and green onions.

Combine the grated cheeses and cream cheese together.  I tried softening the cream cheese by placing the container of cream cheese in warm water which worked a little bit but I eventually had to just microwave it about 15 seconds.

Spread mixture on top of the tomatoes.  I also sprinkled the remainder of my leftover cheese on top.

Bake for 30 minutes or until lightly browned.

Slice and Serve!

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