Reviewed: Jun. 10, 2013

My family absolutely loves this savory pie! They ask frequently when I'll be making this again. Made it as directed and came out beautifully, but certainly lends itself to variations on the recipe.

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Reviewer:

spencerlamm2

Cooking Level: Intermediate

Home Town: Nottingham, Maryland, USA

Reviewed: May 27, 2013

A winner at our house. No mozzarella but used provolone, no problem. Subbed ricotta for mayo (used about a tablespoon of mayo to keep consistency smoother) Stuck with the garlic, spread about a tablespoon of parmesan over the reviewers' suggested mayo on crust. Also, from another recipe, dipped the tomatoes in flour before putting them down on crust. I was determined not to have a soggy crust, and I succeeded! The cheese mixture was still a little thick and hard to spread evenly. But it was creamy good once cooked.

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Reviewer:

souschef

Reviewed: May 19, 2013

I subbed the mayo for ricotta and used a parm/swiss cheese mixutre (inspired by the submitter's suggestion). The girls and I enjoyed this as a main dish. After the pie set it was easy to cut into bite size pieces for my one year old and the three year old liked the idea of eating pie for dinner. I'm excited to try this again with some garden fresh tomatoes.

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Apr. 20, 2013

This was SO delicious and flavorful! I just made a few small changes: Italian 5 cheese blend instead of just parmesan, I added 1/3 c. of chopped scallions, and reduced the garlic by one clove. Next time I will try spreading 2 T. of dijon mustard on the crust at the bottom.

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Reviewer:

kaleishi

Reviewed: Jan. 28, 2013

This was wonderful! I made my own crust using the Pie Crust IV, I also used low fat mayo cause thats all I had. This reminded me of eating margarita pizza. My husband and I loved it, we will be making this again. This recipe is a real keeper.

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Reviewer:

Jade W

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

Reviewed: Jan. 12, 2013

Have cooked this twice. Both times came out excellent. Spreading the mayo at the end can be a little hard but I found a butter knife works better than a spoon. I used frozen crusts and pre-baked crust, added all ingredients, and then put in the fridge for cooking near the time of the pot luck I was going to. When it came time to cook several hours later I had no problems with sogginess, it came out great! Wouldn't change a thing.

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Reviewer:

primags

Cooking Level: Expert

Living In: Gainesville, Florida, USA

Reviewed: Oct. 16, 2012

This is a great receipt the only changes I made were I blanched the tomatoes and removed the skins and I put crushed chicken and biscuits crackers on top mixed with some butter.

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Reviewer:

KAZUALKAZ

Reviewed: Sep. 19, 2012

I add 1/4 c. ricotta cheese and 1/4 c. onions to the cheese mixture. I also use less garlic. Amazing.

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Reviewer:

flygirll

Reviewed: Sep. 18, 2012

This was an excellent recipe! I also spread the prepared crust with mayo as well as topping the tomatoes with mayo. What really made this dish special (aside from my fresh heirloom tomatoes and fresh basil) was making my own fresh mayo! It is very simple to do and really mad a difference!

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