Rustic Tomato Basil Pie

1. 1

   Preheat oven to 425 degrees F; line a baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper.

3. 3

   Season tomatoes lightly with salt and pepper.

4. 4

   Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge.

5. 5

   Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap).

6. 6

   Scatter basil over tomatoes.

7. 7

   Made a second layer of tomatoes and basil.

8. 8

   Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust.

9. 9

   Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper.

10. 10

    Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute.

11. 11

    Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.

* Per serving · 4 servings · Values may vary.