Ingredients:

  • 250g (2 cups) all-purpose flour, plus extra for dusting
  • 1 tsp (5ml) salt
  • 170g (1 1/2 sticks/ 3/4 cup) unsalted butter, very cold and cut into small cubes
  • 60-80 ml (1/4 - 1/3 cup) ice water
  • 900g (2 pounds) ripe Roma tomatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon (5ml) kosher salt
  • 1/2 teaspoon (2.5ml) freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 170g (6 ounces) fresh mozzarella cheese, sliced or torn
  • 1/2 cup prepared basil pesto (homemade or store-bought)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Combine flour and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water until the dough just comes together.
  4. Form into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  5. Preheat oven to 400°F (200°C).
  6. Toss tomato halves with olive oil, salt, pepper, garlic, and red pepper flakes (if using) on a baking sheet lined with parchment paper.
  7. Roast for 30-40 minutes, or until the tomatoes are softened and slightly caramelized.
  8. Preheat oven to 375°F (190°C).
  9. Roll out the pie dough on a lightly floured surface.
  10. Carefully transfer the dough to the pie dish and crimp the edges.
  11. Spread the pesto evenly over the bottom of the pie crust.
  12. Arrange the roasted tomatoes over the pesto.
  13. Top with mozzarella cheese and Parmesan cheese.
  14. Brush the crust with egg wash.
  15. Bake for 45-55 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  16. Let cool slightly before slicing and serving.