Ingredients:

  • 1 9-inch deep-dish pie crust, refrigerated or homemade
  • 1 tbsp cornmeal
  • 2.5 lbs fresh beefsteak or Roma tomatoes, sliced 1/4 inch thick
  • 1 tsp kosher salt
  • 1 large Vidalia or sweet onion, thinly sliced
  • 1 cup extra-sharp white cheddar, freshly grated
  • 1 cup whole-milk mozzarella, freshly grated
  • 1/2 cup high-quality mayonnaise
  • 1/4 cup fresh basil, chiffonade
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp garlic powder
  • 6 slices thick-cut bacon, cooked and crumbled (optional)

Instructions:

  1. Layer sliced tomatoes in a colander and sprinkle with kosher salt. Let sit for 10–15 minutes to draw out excess moisture.
  2. Pat the tomato slices firmly between double layers of paper towels until nearly dry to the touch.
  3. Preheat oven to 400°F (200°C). Prick the pie crust with a fork and blind bake for 8–10 minutes until lightly golden. Immediately sprinkle cornmeal over the bottom of the crust.
  4. Sauté the sliced onions in a skillet over medium heat until translucent and slightly caramelized.
  5. In a medium bowl, combine the grated cheddar, mozzarella, mayonnaise, basil, black pepper, and garlic powder.
  6. Layer the dried tomatoes and sautéed onions into the par-baked crust. If using bacon, add it between the tomato layers.
  7. Spread the cheese mixture evenly over the top. Reduce oven temperature if necessary and bake for an additional 25 minutes until the topping is golden brown and bubbly.