Tomato pie with pesto

Name: tomato pie with pesto
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 5 slice dough for savory pie grab 10 slices, freeze; 125 g Mozzarella; 6 romatomat; 5 el pesto alla Genovese; 2 toe garlic; 4 el traditional olive oil; 150 g white cheese cubes

Hearty cake with tomato, green pesto, mozzarella and white cheese.

Ingredients

Kitchen Stuff

1 low cake mold (Ø 24 cm)

Directions

Let the dough thaw.
Preheat the oven to 225 ºC or gas oven setting 5.
Cut the mozzarella into slices. Cut the tomatoes into slices.
Grease the cake mold and cover with the dough slices. Prick the dough base with a fork and spread with the pesto.
Divide the mozzarella and the tomato. Squeeze the garlic over a bowl and stir in the oil.
Sprinkle the cake with the oil and cook in the middle of the oven for about 20 minutes until done.
Crumble the cheese cubes and spread over the hot cake. Put the cake back in the oven for about 2 minutes until the cheese becomes soft.