|2 servings||calories per servings 890||protein serving 28 g||carbs per serving 103 g||total fat per serving 42 g|
Complete with cheese, Duke’s mayo, fresh basil, and - of course - thick slices of tomato, this recipe turns the Southern classic and summer favorite, tomato pie, into a something portable and handheld. Though a traditional Southern hand pie would be made with biscuit dough and pan-fried in a skillet, our version calls for handmade pizza dough from our friends at Alfresco Pasta in Nashville, and a hot oven for baking until golden-crisp. Paired with a refreshing relish of cucumber and microgreens, this meal will satisfy whether you choose to enjoy right away, or pack away for a picnic or hike.
|Nutrition Facts||/ Per Serving|
|Total Fat||42 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||103 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Heat oven to 425° F.
• Slice tomato.
• Halve cucumber lengthwise. Thinly slice crosswise.
• Chop green onion.
• Pick and chop parsley leaves.
• Pick and thinly slice basil.
• In a bowl, combine cheese and mayonnaise.
• Add half of green onion and half of parsley.
• Halve pizza dough.
• Grease 1 or 2 baking sheet(s) with 1 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.)
• Stretch each dough piece into an 8-10 inch circle.
• Transfer to prepared baking sheet(s).
Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
• Scatter panko over the front half of each dough round, leaving a 1/2-inch margin.
• Arrange tomato over panko, keeping the 1/2-inch margin (you may not use all the tomato).
• Sprinkle tomato with basil.
• Top with cheese mixture.
• Drizzle each pie with 1 teaspoon olive oil. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Dampen a finger with water, and run it around the edge of uncovered dough.
• Fold the back half of dough round over the filling-topped front half.
• Firmly press together, or crimp the edge to seal.
• Bake until dough is fully cooked and crust is lightly browned on the edges, 17 - 19 minutes.
• Brush lightly with olive oil, if desired.
While pies bake:
• In a bowl, whisk together honey, vinegar, 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
• Coarsely chop any remaining tomato.
• To dressing fold in tomato, cucumber, remaining green onion, remaining parsley and microgreens. Taste and adjust seasoning as desired.
• Divide hand pies between plates
• Serve with cucumber salad, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...