Tomato Pie: Such A Very, Very Delicious Choice

Let's get one thing out of the way first; I realize the picture above is a food stylist's idea of a nightmare.  I'm not great with a homemade crust.  We all have our shortcomings.  This turned out so tasty, though, that I had to share it.  And even that funky looking crust tasted amazing.

Technically, a tomato pie is not a pizza, although this one very much resembled a Chicago deep dish, if that deep dish was actually a cast iron skillet and the crust was made of organic cornmeal.  When you're talking about crust, veggies, and cheese on top, though, there's no real need to quibble.  Nomenclature aside, a tomato pie is essentially a pizza, just from a part of the country not traditionally known for its masterful take on Italian-American food.

Google "tomato.pie" and you'll find a lot of recipes.  Given the ingredients involved, it's hard to go wrong.  Mine was an amalgamation of several source recipes, moderated to have a cornmeal crust to cut down on gluten, and jazzed up a little to include extra veggies.  I thought it was pretty great, and my work neighbor who got a piece on Monday showed up repeatedly in my office on Tuesday, salivating and hoping for more.  Let me know what you think!

Crust:

Mix cornmeal with 1-2 eggs (depending on size of pan) and enough milk to make gooey, but not liquid.  Press into a buttered (or very well-seasoned) pan and spread so bottom and sides are covered.  Cook 12-14 minutes in 350-degree oven, until crust is set but not browned.  Remove from oven, keep temperature at 350, and prepare yourself to fill with the good stuff.

Filling:

Layer thick-sliced tomatoes and sweet onions in circles to top of crust.  Work other veggies in between tomatoes and onions (I used bell peppers, mushrooms, and spicy green olives, but spinach, sweet corn, or sautéed broccoli or green beans would work), along with salt and pepper to taste.  Top with Tabasco sauce or whole grain mustard, and some olive oil or butter, and maybe a couple tablespoons full of tomato paste, along with a little more salt and pepper.  Top with shredded cheese; provolone or Monterey Jack works great with a Tabasco-tomato sauce vibe, while a medium cheddar is a great offset to the strong flavor a mustard.  Bake for 12-15 minutes or until cheese is brown and a knife inserted confirms your tomatoes and onions are tender but not squishy.  

Remove from oven, let cool for a few minutes, and tell your friends and family at your own risk.  They're going to demand seconds.