12 Delicious Italian Tomato Pie Recipes

Zesty, vibrant, and utterly comforting, Italian tomato pie is a culinary hug that every home cook should have in their repertoire. Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these 12 delicious recipes promise to transport your taste buds straight to the heart of Italy. Dive into our roundup and discover your next favorite dish that’s sure to impress at any table!

Classic Italian Tomato Pie with Fresh Basil

Yesterday, as the golden light of the afternoon spilled into my kitchen, I found myself craving the comforting embrace of a Classic Italian Tomato Pie with Fresh Basil. It’s a dish that speaks to the soul, with its rich flavors and the promise of summer in every bite.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup cold water (just enough to bring the dough together)
• 1 can (28 oz) crushed tomatoes (San Marzano are my favorite for their sweetness)
• 1/2 cup fresh basil leaves, torn (the aroma is intoxicating)
• 1 tsp salt (I like to use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground, always)
• 1 cup shredded mozzarella cheese (for that perfect melt)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for the perfect crust.
2. In a large bowl, mix the sifted flour and salt, then drizzle in the olive oil, mixing until crumbly.
3. Gradually add cold water, one tablespoon at a time, until the dough comes together. Tip: The dough should not stick to your fingers when touched.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish, then press it in gently.
5. Spread the crushed tomatoes evenly over the dough, leaving a small border for the crust.
6. Sprinkle the torn basil leaves, salt, and pepper over the tomatoes, then top with shredded mozzarella. Tip: Tear the basil by hand to release more of its essential oils.
7. Bake for 25-30 minutes, or until the crust is golden and the cheese is bubbly. Tip: Let it rest for 5 minutes before slicing to allow the flavors to meld.

Just out of the oven, the pie is a harmony of textures—crispy crust, juicy tomatoes, and creamy cheese. Serve it with a drizzle of olive oil and a few extra basil leaves for a touch of elegance.

Rustic Italian Tomato Pie with Garlic and Olive Oil

Just imagine the warmth of the sun setting over the Tuscan hills, a gentle breeze carrying the scent of ripe tomatoes and fresh basil through the air. This rustic Italian tomato pie, with its golden crust and vibrant topping, is a humble homage to those fleeting summer moments.

Ingredients

• 2 cups all-purpose flour (I love the texture it gives the crust)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup cold water (just enough to bring the dough together)
• 3 large tomatoes, sliced (room temp for even baking)
• 3 cloves garlic, minced (fresh is always best)
• 1 tsp salt (to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground, if you can)
• 1 tbsp fresh basil, chopped (for that unmistakable aroma)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for the perfect crust.
2. In a large bowl, mix the flour and salt, then drizzle in the olive oil, stirring until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, until the dough comes together. Tip: Avoid overworking the dough to keep it tender.
4. Roll out the dough on a floured surface to fit your pie dish, then gently press it in, trimming any excess.
5. Arrange the tomato slices over the dough, overlapping slightly for full coverage.
6. Sprinkle minced garlic, salt, and pepper evenly over the tomatoes. Tip: Letting it sit for 5 minutes before baking enhances the flavors.
7. Drizzle the remaining olive oil over the top, then bake for 25-30 minutes, until the crust is golden and the tomatoes are soft.
8. Remove from the oven and sprinkle with fresh basil. Tip: Adding basil at the end preserves its color and fragrance.

Mmm, the pie emerges with a crust that’s flaky yet sturdy, cradling the juicy, garlicky tomatoes. Serve it warm, with a drizzle of olive oil and a sprinkle of sea salt, or alongside a crisp green salad for a light, satisfying meal.

Spicy Italian Tomato Pie with Pepperoni and Chilies

Beneath the soft glow of the kitchen light, there’s something deeply comforting about rolling out dough for a pie that promises warmth with every bite. This Spicy Italian Tomato Pie, with its fiery pepperoni and chilies, is a testament to the joy of baking with heart and a little heat.

Ingredients

• 2 cups all-purpose flour (I love the way it feels between my fingers)
• 1/2 cup extra virgin olive oil (my go-to for richness)
• 1/4 cup cold water (just enough to bring the dough together)
• 1 can (14 oz) crushed tomatoes (the riper, the better)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 cup sliced pepperoni (spicy, if you dare)
• 2 tbsp chopped fresh chilies (adjust to your heat preference)
• 1 tsp salt (it’s all about balance)
• 1/2 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C), letting it warm up while you prepare the dough.
2. In a large bowl, mix the flour and salt. Drizzle in the olive oil, stirring until the mixture resembles coarse crumbs.
3. Gradually add cold water, a tablespoon at a time, until the dough comes together. Tip: The dough should be pliable but not sticky.
4. Roll out the dough on a floured surface to fit your pie dish, then gently press it in. Trim any excess edges for a neat finish.
5. Spread the crushed tomatoes evenly over the dough, leaving a small border for the crust.
6. Sprinkle the shredded mozzarella over the tomatoes, followed by the pepperoni and chilies. Tip: Distribute the toppings evenly for every slice to have a bit of everything.
7. Bake for 25-30 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on the pie after 20 minutes to prevent over-browning.
8. Let the pie cool for 5 minutes before slicing. This rest allows the flavors to meld beautifully.

As you slice into the pie, the crust crumbles just enough, giving way to a spicy, cheesy interior that’s vibrant with the tang of tomatoes. Serve it with a crisp green salad to balance the heat, or enjoy a slice as is, letting the flavors speak for themselves.

Cheesy Italian Tomato Pie with Mozzarella and Parmesan

Zestfully, let’s dive into the heart of comfort with a dish that marries the richness of cheese with the tangy sweetness of tomatoes, a creation that feels like a warm hug on a lazy afternoon.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for its consistency)
• 1/2 cup unsalted butter, chilled and cubed (the colder, the flakier the crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 1/2 cups shredded mozzarella (whole milk mozzarella melts like a dream)
• 1/2 cup grated Parmesan (the sharper, the better in my book)
• 3 medium tomatoes, thinly sliced (ripe but firm to hold their shape)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp dried oregano (crush it between your fingers to wake up the aroma)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for the perfect bake.
2. In a large bowl, combine the flour and salt. Add the chilled butter, working it into the flour with your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, then prick the bottom with a fork to prevent puffing.
5. Layer half the mozzarella and Parmesan over the dough, followed by the tomato slices. Sprinkle with oregano, salt, and pepper, then top with the remaining cheeses.
6. Drizzle with olive oil, then bake for 35-40 minutes, until the crust is golden and the cheese is bubbly. Tip: Let it rest for 10 minutes before slicing to set the filling.
7. Serve warm, perhaps with a side of arugula dressed in lemon juice for a peppery contrast. The pie is a delightful play of textures—crispy crust, gooey cheese, and juicy tomatoes—each bite a testament to simple ingredients coming together beautifully.

Momentarily, as the pie cools, the aromas fill the kitchen, a prelude to the comforting meal ahead. The golden crust cradles the molten cheese and tomatoes, a dish that’s as pleasing to the eye as it is to the palate.

Vegan Italian Tomato Pie with Dairy-Free Cheese

How quietly the morning unfolds, much like the layers of this Vegan Italian Tomato Pie with Dairy-Free Cheese, a dish that whispers of summer gardens and the simplicity of plant-based joy.

Ingredients

• 2 cups all-purpose flour (I find the unbleached kind gives a tender crust)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup cold water (ice-cold makes the dough just right)
• 3 large ripe tomatoes, thinly sliced (heirlooms add a beautiful color variation)
• 1 cup dairy-free mozzarella shreds (I opt for almond-based for its meltiness)
• 1/4 cup fresh basil leaves, torn (for that punch of freshness)
• 1 tsp salt (sea salt enhances all the flavors here)
• 1/2 tsp black pepper (freshly ground, if you please)

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to fully heat for an even bake.
2. In a large bowl, mix the flour and salt. Drizzle in the olive oil, stirring until the mixture resembles coarse crumbs.
3. Gradually add the cold water, kneading gently until a soft dough forms. Tip: Avoid overworking the dough to keep the crust flaky.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish, then press it in neatly.
5. Layer the tomato slices over the dough, overlapping slightly for full coverage.
6. Sprinkle the dairy-free cheese evenly over the tomatoes, then scatter the torn basil leaves on top.
7. Season with black pepper, then bake for 25-30 minutes, until the crust is golden and the cheese has melted. Tip: Check at 25 minutes to prevent over-browning.
8. Let the pie cool for 5 minutes before slicing. Tip: A pizza cutter makes clean slices easy.

The texture is a delightful contrast between the crisp crust and the juicy tomatoes, while the dairy-free cheese adds a creamy, comforting layer. Try serving it with a drizzle of balsamic glaze for an extra touch of sweetness.

Gluten-Free Italian Tomato Pie with Almond Flour Crust

Perhaps there’s nothing quite as comforting as the aroma of tomatoes and herbs baking together, especially when it’s nestled on a crust that’s both tender and crisp. This gluten-free Italian tomato pie, with its almond flour crust, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 2 cups almond flour – I find the finer grind works best for a smoother crust.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 1 large egg – room temperature eggs blend more seamlessly.
• 1/2 tsp salt – just enough to enhance the flavors without overpowering.
• 2 cups fresh tomatoes, thinly sliced – heirloom varieties add a lovely color and sweetness.
• 1 tbsp fresh basil, chopped – because fresh herbs make all the difference.
• 1 tsp garlic powder – for that subtle kick.
• 1/2 cup grated Parmesan cheese – it adds a nice depth and golden crust.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a mixing bowl, combine almond flour, olive oil, egg, and salt until a dough forms. Tip: If the dough feels too sticky, a little more almond flour can help.
3. Press the dough evenly into a 9-inch pie dish, creating a slight rim around the edges. Tip: Using wet fingers can prevent sticking and make smoothing easier.
4. Layer the sliced tomatoes over the crust, overlapping slightly for full coverage.
5. Sprinkle chopped basil, garlic powder, and Parmesan cheese over the tomatoes. Tip: For an extra flavor boost, let the pie sit for 10 minutes before baking.
6. Bake for 25-30 minutes, or until the crust is golden and the tomatoes are tender.

Fresh from the oven, this pie offers a delightful contrast between the crisp almond flour crust and the juicy, herb-infused tomatoes. Serve it warm with a drizzle of olive oil or alongside a crisp green salad for a light, satisfying meal.

Deep Dish Italian Tomato Pie with Sausage and Peppers

Now, as the summer sun casts long shadows across the kitchen, there’s something deeply comforting about preparing a dish that feels like a hug from the inside. This deep dish Italian tomato pie, with its hearty sausage and sweet peppers, is just that—a melody of flavors that sings of home.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup extra virgin olive oil (my go-to for its fruity depth)
• 1 tsp salt (a pinch more if you’re like me and love a savory crust)
• 1 lb Italian sausage (I opt for mild to let the other flavors shine)
• 1 large bell pepper, diced (any color, though red adds a sweet note)
• 2 cups tomato sauce (homemade or your favorite jarred variety)
• 1 cup shredded mozzarella (because what’s a pie without cheese?)
• 1 tbsp dried oregano (for that unmistakable Italian aroma)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for the perfect crust.
2. In a large bowl, mix the flour, olive oil, and salt until a dough forms. Tip: If the dough feels too dry, a tablespoon of water can bring it together.
3. Press the dough into a 9-inch deep dish pie pan, creating a slight rim around the edges.
4. Brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks.
5. Add the diced bell pepper to the skillet, cooking until just softened, about 5 minutes.
6. Spread the tomato sauce over the prepared crust, then layer the sausage and pepper mixture on top. Tip: Letting the sausage mixture cool slightly prevents the crust from getting soggy.
7. Sprinkle the shredded mozzarella and dried oregano evenly over the top.
8. Bake for 25-30 minutes, or until the cheese is bubbly and the crust is golden. Tip: A quick broil at the end can add a lovely color to the cheese.

The first bite reveals a crust that’s tender yet sturdy, holding up to the rich, meaty filling. The peppers add a sweet contrast, while the oregano ties it all together with its earthy notes. Serve it with a simple green salad to round out the meal, or enjoy a slice as is, letting the flavors stand proud on their own.

Thin Crust Italian Tomato Pie with Arugula and Prosciutto

Today, as the light filters through my kitchen window, I find myself drawn to the simplicity and elegance of a dish that speaks to the heart of Italian cuisine. Thin crust Italian tomato pie with arugula and prosciutto is a celebration of flavors, textures, and the joy of sharing.

Ingredients

• 1 1/2 cups all-purpose flour (I love the way it feels between my fingers, so light and airy)
• 1/2 teaspoon salt (a pinch more if you’re like me and crave that slight salinity)
• 1/2 cup warm water (just warm to the touch, not too hot)
• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup tomato sauce (homemade or your favorite jarred variety)
• 2 cups arugula (the peppery bite is essential)
• 4 slices prosciutto (thinly sliced, it melts in your mouth)
• 1/2 cup shredded mozzarella (for that perfect stretch)

Instructions

1. Preheat your oven to 450°F. A hot oven is key for that crispy crust we all love.
2. In a large bowl, mix the flour and salt. Gradually add the warm water and olive oil, stirring until a dough forms. Tip: If the dough feels sticky, a little more flour will bring it together.
3. On a floured surface, knead the dough for about 5 minutes until smooth. Let it rest for 10 minutes under a damp cloth. This rest period makes the dough easier to roll out.
4. Roll the dough into a thin circle on a floured surface. Transfer to a baking sheet lined with parchment paper.
5. Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Sprinkle the mozzarella on top.
6. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after 10 minutes to prevent over-browning.
7. Once out of the oven, immediately top with arugula and prosciutto. The heat will slightly wilt the arugula, which is just perfect.

Vibrant and fresh, this pie is a delightful contrast of crispy crust, creamy cheese, and the sharpness of arugula. Serve it with a drizzle of olive oil and a glass of crisp white wine for an unforgettable meal.

Herbed Italian Tomato Pie with Rosemary and Thyme

Remembering the first time I stumbled upon this recipe in an old Italian cookbook, it felt like uncovering a hidden gem. The combination of rosemary and thyme with ripe tomatoes seemed almost too simple, yet the result was nothing short of magical.

Ingredients

• 2 cups all-purpose flour (I always sift mine for extra lightness)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup cold water (ice-cold makes the dough flakier)
• 3 large tomatoes, sliced (room temp for even cooking)
• 1 tbsp fresh rosemary, chopped (the fragrance is unbeatable)
• 1 tbsp fresh thyme leaves (I love the subtle lemony flavor)
• 1 tsp salt (sea salt adds a nice crunch)
• 1/2 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for the pie.
2. In a large bowl, combine the flour and salt, then gradually mix in the olive oil and cold water until a dough forms. Tip: Handle the dough as little as possible to keep it tender.
3. Roll out the dough on a floured surface to fit your pie dish, then gently press it in. Tip: Chilling the dough for 30 minutes before rolling can prevent shrinking.
4. Arrange the tomato slices over the dough, then sprinkle with rosemary, thyme, and black pepper. Tip: Overlapping the tomatoes slightly ensures every bite is juicy.
5. Bake for 35-40 minutes, or until the crust is golden and the tomatoes are soft. The edges should be slightly crisp.

Something about the way the herbs meld with the sweet tomatoes atop a crisp, buttery crust makes this pie a standout. Serve it warm with a drizzle of olive oil or alongside a crisp green salad for a light, satisfying meal.

Sun-Dried Tomato and Olive Italian Tomato Pie

Kindly imagine the warmth of the summer sun, captured in the rich, tangy flavors of sun-dried tomatoes and briny olives, all nestled in a flaky, golden crust. This Italian Tomato Pie is a celebration of simple ingredients coming together to create something truly memorable.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and diced (cold butter is key to flakiness)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 cup sun-dried tomatoes in oil, drained and chopped (their intense flavor is unmatched)
• 1/2 cup pitted Kalamata olives, sliced (I love their bold, fruity taste)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/4 cup grated Parmesan cheese (adds a nice salty depth)
• 1 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp dried oregano (for a hint of earthiness)
• 1/2 tsp salt (to balance the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even baking.
2. In a large bowl, combine the flour and salt. Add the chilled butter, working it into the flour with your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim and crimp the edges for a decorative finish.
5. In a separate bowl, mix the sun-dried tomatoes, olives, mozzarella, Parmesan, olive oil, oregano, and black pepper.
6. Spread the filling evenly over the prepared crust. Tip: Leaving a small border prevents the filling from leaking.
7. Bake for 25-30 minutes, or until the crust is golden and the cheese is bubbly. Tip: Let it cool for 5 minutes before slicing to set the filling.

Fresh from the oven, this pie offers a delightful contrast between the crisp crust and the juicy, flavorful filling. Serve it warm with a side of arugula salad for a light, satisfying meal.

Quick and Easy Italian Tomato Pie with Pre-Made Dough

Zestfully, let’s embrace the simplicity of bringing a slice of Italy into our kitchens with minimal effort but maximum flavor. This Italian Tomato Pie, crafted with pre-made dough, is a testament to the beauty of quick, comforting meals that don’t skimp on taste.

Ingredients

• 1 pre-made pizza dough (I find the whole wheat version adds a nice depth)
• 2 cups canned crushed tomatoes (San Marzano tomatoes are my favorite for their sweetness)
• 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp dried oregano (crushed between your fingers to release its oils)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground, please)
• A handful of fresh basil leaves (torn, not cut, to keep them from bruising)

Instructions

1. Preheat your oven to 425°F (220°C), allowing it to fully heat for even cooking.
2. Roll out the pre-made dough on a lightly floured surface to fit your pie dish, pressing it gently into the edges.
3. Spread the crushed tomatoes evenly over the dough, leaving a small border for the crust.
4. Drizzle the olive oil over the tomatoes, then sprinkle with Parmesan, oregano, salt, and pepper.
5. Bake for 20-25 minutes, until the crust is golden and the tomatoes are bubbling.
6. Remove from the oven and immediately scatter the torn basil leaves over the top.
7. Let the pie cool for 5 minutes before slicing to allow the flavors to meld beautifully.

Yieldingly, this pie presents a harmonious blend of juicy tomatoes and crispy crust, with the basil adding a fresh contrast. Serve it warm with a drizzle of olive oil for an extra layer of richness, or alongside a crisp green salad for a light, satisfying meal.

Gourmet Italian Tomato Pie with Truffle Oil and Wild Mushrooms

Beneath the quiet hum of the kitchen, the Gourmet Italian Tomato Pie with Truffle Oil and Wild Mushrooms emerges as a testament to the beauty of simple ingredients coming together. It’s a dish that whispers of rustic Italian kitchens and the earthy aroma of truffles, inviting you to slow down and savor each bite.

Ingredients

• 1 1/2 cups all-purpose flour (I always sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and diced (the colder, the flakier the crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 2 cups San Marzano tomatoes, crushed (their sweetness is unmatched)
• 1 cup wild mushrooms, thinly sliced (for that deep, woodsy flavor)
• 2 tbsp truffle oil (a little goes a long way)
• 1/2 cup fresh basil, torn (for a bright, herby finish)
• Salt to taste (I prefer sea salt for its clean, sharp flavor)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for the perfect bake.
2. In a large bowl, combine the flour and diced butter, using your fingertips to rub them together until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish, then gently press it in and trim the edges.
5. Spread the crushed tomatoes evenly over the crust, then layer the wild mushrooms on top.
6. Drizzle with truffle oil and sprinkle with torn basil and salt. Tip: The truffle oil should be added after baking to preserve its delicate flavor.
7. Bake for 25-30 minutes, or until the crust is golden and the tomatoes are bubbling. Tip: Let it rest for 5 minutes before slicing to allow the flavors to meld.

Momentarily, the pie’s crust gives way to a lush, tomatoey heart, punctuated by the earthy mushrooms and the luxurious whisper of truffle. Serve it warm, with a drizzle of extra truffle oil for those who dare to indulge further.

Conclusion

Zesty and full of flavor, these 12 Italian Tomato Pie Recipes are a treasure trove for any home cook looking to bring a taste of Italy to their kitchen. We invite you to roll up your sleeves, try these delicious pies, and share your favorites in the comments below. Don’t forget to pin your top picks on Pinterest to spread the love for these mouthwatering dishes!