Cheesy Tomato Pie
Pizza dough triangles layered with shredded mozzarella, cheddar, fresh tomato slices, and cottage cheese, baked into a golden round pie with an epic cheese pull. Simple, shareable, and packed with flavor.
Equipment
- 1 | Round baking pan | 9 or 10 inch
- 1 | Pastry brush | for oiling
- 1 | Knife | for slicing tomatoes
- 1 | Spatula | for serving
Ingredients
- 1 | package | pizza dough |
- 2 | cups | shredded mozzarella |
- 1 | cup | shredded cheddar |
- 2 | | medium tomatoes | sliced
- 0.5 | cup | cottage cheese |
- 2 | tbsp | oil |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
Instructions
- Divide pizza dough into eight equal triangles.
- Brush a round baking pan generously with oil.
- Arrange dough triangles in a circle inside the pan.
- Sprinkle shredded mozzarella and cheddar over the dough.
- Layer tomato slices evenly and season with salt and pepper.
- Dollop cottage cheese over the tomatoes and cheese.
- Bake at 400°F for 18-22 minutes until golden and bubbly.
- Rest two minutes, slice, and serve for the best cheese pull.
- Tip: Use freshly shredded cheese for maximum stretch.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven to keep the crust crisp.
Freeze the unbaked assembled pie for up to 1 month.
Swap cottage cheese for ricotta if preferred.
Reheat in a 350°F oven to keep the crust crisp.
Freeze the unbaked assembled pie for up to 1 month.
Swap cottage cheese for ricotta if preferred.