An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Homemade Italian Tomato Pie
NUTRITION · PER SERVING82M COOK
CAL 7%·PRO 6%
CARBS 4G12% OF CAL
1G FIBER2G OTHER1G TOTAL SUGAR
FAT 12G79% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A savory pie crust filled with fresh tomatoes, basil, mozzarella, and oregano. Simple, elegant, and showcasing summer tomatoes. A vegetarian main or lighter lunch dish.
mainitalian🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 mediterranean pie crust
- ½-¾ cup basil pesto
- 2-3 large firm but ripe tomatoes (not too thin sliced)
- 2 medium fresh mozzarella
- ½-1 teaspoon oregano
- 3-4 fresh basil leaves (chopped)
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 82M
CAL 7%·PRO 6%
CARBS 4G12% OF CAL
1G FIBER2G OTHER1G TOTAL SUGAR
FAT 12G79% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 22m
- Sodium
- 412mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 80mg
- Iron
- 0.38mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 412MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.