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Parmesan Crumb-Topped Tomato Slab Pie Recipe

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This recipe for Parmesan Crumb-Topped Tomato Slab Pie is from Hardie Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large tomatoes, sliced into 12 slices
1 tsp. kosher salt
1 13.8 oz. can refrigerated classic pizza crust
8 oz. chive and onion cream cheese, softened
1 tsp. garlic salt
3 T. real mayonnaise
1/2 tsp. onion powder
2 C. shredded mozzarella or Italian blend cheese, divided
1 1/2 tsp. dried Italian seasoning, divided
1/4 cup panko bread crumbs
2 T. grated Parmesan cheese
2 T. salted butter, melted
Directions:
Directions:
Preheat the oven to 425 degrees. Liberally spray a standard 17" x 12" rimmed baking sheet with cooking spray. Set aside.

Place the tomato slices in a single layer on paper towels. Sprinkle with the salt Gently press another paper towel on top. Allow the tomato slices to release some of the juices while you prepare the rest of the ingredients.

Press the pizza dough evenly into the prepared pan. Set aside.

Use an electric mixer to whip together the cream cheese, mayonnaise, garlic salt, and onion powder. Spread evenly onto the dough. Sprinkle with i C. of the mozzarella cheese.

Arrange the tomato slices over the crust, then sprinkle with 1 tsp. of the Italian seasoning and the remaining C. of mozzarella cheese.

In a small bowl, mix together the panko breadcrumbs , Parmesan cheese, melted butter, and remaining 1/2 tsp. of Italian seasoning. Sprinkle over the top of the mozzarella cheese.

Bake for 15-18 minutes, or until the topping and the crust are golden. Cut into 12 pieces for serving.

 

 

 

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