Ingredients
- 1 (9-inch) deep dish pie crust, pre-baked
- 4–5 slices of bacon, cooked and crumbled
- 1 medium onion, thinly sliced
- 3 medium tomatoes, sliced and lightly salted
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup mayonnaise
- 2 tablespoons fresh basil, chopped (or 1 tsp dried basil)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil (optional, for sautéing onion)
Instructions
- Preheat oven to 375°F (190°C).
- Cook bacon in a skillet until crispy. Remove, drain on paper towels, then crumble.
- Sauté onions in a bit of the bacon grease or olive oil until soft and translucent. Let cool.
- Slice tomatoes and lay them out on paper towels. Sprinkle with a bit of salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry.
- Layer the pie:
- Start with a layer of tomatoes on the bottom of the pre-baked crust.
- Then add sautéed onions and crumbled bacon.
- Sprinkle chopped basil over the top.
- Mix cheeses and mayo in a bowl along with garlic powder, salt, and pepper. Spread this mixture over the top of the pie evenly.
- Bake for 30–35 minutes, or until the top is golden and bubbly.
- Cool slightly before slicing. Serve warm or at room temperature.
Would you like a crustless version or gluten-free option too?