Description
A refreshing fusion of American and Mediterranean flavors. Layer tangy tomatoes and garlic over a buttery biscuit crust with mozzarella and roasted vegetables for a dip that’s both rich and adaptable.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
3 cloves garlic, minced
3 large tomatoes (1.5 lbs)
8 oz low-fat mozzarella, cubed (or 1 cup vegan cheese cubes)
Veggie blend (onion, bell pepper)
1/4 cup unsalted butter (or 1/4 cup vegetable oil for vegan option)
1/2 tsp salt
1/2 tsp black pepper
1 cup milk (or water)
Instructions
Preheat oven to 375°F (190°C)
Mix 2 cups flour, 1 tsp baking powder, 1/4 cup butter (or oil), 1/2 tsp salt, and 1/2 tsp pepper. Add milk gradually to form a dough
Roll dough to 1/4-inch thickness and press into a 12-inch pie dish. Chill 10 minutes
Finely chop tomatoes and season with 1 tsp salt and 1 tsp sugar (if using heirloom tomatoes)
Layer seasoned tomatoes, minced garlic, and chopped veggie blend onto the crust
Top evenly with cubed mozzarella
Bake 25–30 minutes until golden and bubbly
Let rest 10 minutes before slicing into wedges
Notes
For gluten-free: substitute all-purpose flour with gluten-free flour blend
Vegan: use vegan butter/oil and substitute mozzarella with vegan cheese cubes
Optional additions: roasted red peppers, fresh basil, or fennel slices for variation
Store leftovers in an airtight container in the fridge for up to 3 days
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: American-Style, Mediterranean-Inspired
Nutrition
- Serving Size: 1 slice (1/8 of dip)
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg