1 unbaked pie shell
12 ounces fresh mozzarella cheese, thinly sliced
2 -3 large tomatoes, thinly sliced
1/4 cup fresh basil, chopped or chiffonade
Salt and pepper
Balsamic vinegar, for serving
1. Preheat oven to 425*F. Place the pie shell in a pie plate, poke holes in the pie shell, and bake for 15 minutes.
2. Reduce heat to 400* F.
3. Layer the bottom of the pie shell with half of the mozzarella cheese. Sprinkle cheese with salt and pepper and half of the basil. Layer half of the sliced tomatoes over the basil. Repeat these layers with the remaining cheese, basil, and tomatoes. If you have any extra basil, add it to the top of the pie.
4. Bake for 45 minutes until the cheese is melted and the tomatoes start to shrivel. Serve hot from the oven or at room temperature. Sprinkle with balsamic vinegar if desired.
I ran across this recipe online and knew I had to make it. I love tomatoes, I love caprese, and I love pie! I did make a few modifications to the recipe to get the recipe that you see here. This was fantastic and all three of us enjoyed it. I used a combination of red and yellow tomatoes and separated them by layer.