~ The Ingredients ~
1 deep dish pie crust (you can buy or make your own)
A large bundle of fresh basil leaves (I used around 16 to 18)
4 medium tomatoes (sliced about 1/4 inch or a little thicker)
4 ounces of shredded parmesan (I'm sure I used more)
1/3 cup of mayonnaise
A splash of buttermilk
1 medium Vidalia onion sliced into half rings or smaller
Mozzarella - I have made this using both the block mozzarella and the fresh, white medallion style (seen here). Both tasted wonderful but the block style melts where as the fresh just becomes soft and stringy. If you use the block kind, cut thin enough rectangular slices so that you can make 2 layers.
Salt and pepper to taste
~ Directions ~
Preheat oven to 400 degrees.
Take a handful of the parmesan and give the bottom of the pie crust a good layering.
Dab the tomato slices with a paper towel, then, in a circular fashion, put the first of what will later be 2 layers of tomatoes. Salt and pepper the tomatoes. Now, here is where I have chosen to change up this step a little bit. You can layer with half of your raw Vidalia slices or if you are like me and aren't a huge fan of the raw, crunchy version, sautee in a little olive oil just to soften and sweeten them up. Those little caramelized pieces really add to the flavor!
Go ahead and mix your mayo and the splash of buttermilk and pour into a Ziploc bag. Cut a small corner off either side of the bottom of the bag and add half the mixture atop the onion layer.
Now add half of the basil.
Add half of the mozzarella slices and another handful of parmesan.
Now, repeat the whole process over again - tomato slices, salt and pepper, onions, mayo/buttermilk mixture and cheeses. With your hands, gently press all the toppings down into the pie shell so it's nice and compact.
Place on a baking sheet and put in your preheated 400 degree oven. Start checking at 30 minutes. This was perfect at 35. It should be bubbling and your cheese should be starting to turn a golden brown.
Drumroll please...First slice...









































