This recipe began as Mama’s classic tomato pie, which along with steak and grilled corn is Jamie’s favorite meal. Sometimes we serve this for brunch because it goes great with eggs. Deens will probably make variations on this pie for generations to come.
1 cup mayonnaise
1 9-inch prepared piecrust
2 large tomatoes, finely chopped (about 1 1/2 cups)
1/2 cup thinly sliced ham
3 green onions, sliced (about 1/3 cup)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces fresh mozzarella, thinly sliced (about 2 cups)
4 ounces cheddar cheese, shredded (about 1 cup)
1 tablespoon chopped fresh basil leaves
Preheat oven to 350°F. Spread the mayonnaise over the bottom of the piecrust. Scatter the tomatoes, ham, and green onions over the mayonnaise. Sprinkle with salt, pepper, and paprika. Top with the cheeses.
Bake about 30 minutes or until cheese is melted and bubbling. Let stand for 5 minutes before cutting. Garnish with chopped basil.
Servings: 6 to 8
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