Heirloom Pie

the stars

I recently acquired a small batch of heirloom tomatoes from the local farm stand and after thinking about BLTs and Panzanellas, I settled on pie. “Pizza Pie” that is! Basically a cross between a white pizza and a Margherita pizza, I piled on slices of the fresh tomato on top of a crisp thin crust, that had been spread liberally with a garlic- cheese white sauce.

Fresh basil snipped from my back yard pot, gave the pizza that undeniable flavor and freshness. A touch of sea salt and cracked black pepper were the only finishing touches. A drizzle of good extra virgin olive oil would also be a nice addition.

The White Sauce

I simply sautéed some finely minced garlic in butter until soft and very fragrant. At this point I decided to make a classic roux by adding some flour and browning it for a minute. But if you wanted to make this gluten-free (and use a gluten-free crust) you could skip ahead to adding some “half and half” then stirring in a slurry of arrowroot to thicken it. Add in some finely grated Parmesan cheese. Whisk and cook until desired thickness – you can add more milk/cream to thin or more cheese to thicken.

Salt and pepper to taste. Refrigerate any extra for up to 5 days.

(oh and yes it is yet another post about tomatoes!)
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5 comments on “Heirloom Pie

  1. Love this! Especially the addition of a bit of garlic.

  2. […] added some leftover white garlic sauce to the pan to heat through. And a little extra shake of grated Parmesan […]

  3. Karen says:

    It doesn’t get better than a pizza with heirloom tomatoes.

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