Tomato Basil Pie

 Tomato Basil Pie

This is a tasty rustic recipe to try out for a camping adventure.  It can be made ahead or at the campsite.  Try it for a breakfast, lunch or dinner.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


Preheat oven to 375 degrees or Convection 350 degrees

Prep time: 20 minutes

Bake time: 22 minutes

Recipe serves 4


9″ Pie Crust readymade

Alternate: Pat in Place Homemade Crust

1 1/4 cups all purpose flour

1/4 tsp salt

1/3 cup olive oil

3 tbsp. soy or other milk

1 tsp sugar (to sprinkle on dough before adding pie filling)

Pie Filling

3 medium sized tomatoes, (1/4″ slice)

8-10 basil leaves, fresh

drizzle of Balsamic glaze

4 oz. mozzarella, shredded

8 oz. mozzarella balls, thin sliced

salt and pepper to taste


Start with a defrosted pie crust or prepare a ‘Pat in Place' Homemade Crust

  1. Pour all purpose flour and salt into the pie plate.
  2. In an 8 oz. measuring cup or small bowl, whisk olive oil and milk together.
  3. Pour oil/milk mixture into the pie plate and using the side of a fork, stir ingredients together until flour is absorbed.  The dough will look like large moist pea sized clumps.
  4. Pat the dough in place and up the sides of the pie plate.
  5. Sprinkle dough with sugar.
  6. Layer the casserole starting with sliced tomatoes then salt and pepper, fresh basil leaves patted dry, drizzle of balsamic glaze, 1/2 shredded mozzarella, 1/2 thinly sliced ball mozzarella.
  7. Repeat layering one more time and bake.







Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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