This Cajun pizza from Donald Link's Real Cajun is great just about any time of the day. Bacon, tomatoes, onions, and cheese in a flaky pie shell? I can't think of any time that I wouldn't want to eat this. Serve it with a few eggs and it's breakfast; add a little greens salad—lunch; cut into bite-size pieces and you have delicious hors d'oeuvres. The combination of ingredients lends an almost bacon-cheeseburger-like quality to the final product.
Win Real Cajun
As always with our Cook the Book feature, we have a few copies of Real Cajun to give away-five this week.
Cook the Book: Tomato and Bacon Pie
About This Recipe
|Yield:||6 to 8|
|This recipe appears in:||Mother's Day Brunch Ideas|
- 12 ounces sliced bacon
- 2 ripe medium tomatoes, cut into 1/4 inch slices
- 1 (9-inch) prebaked pie crust (recipe follows), cooked
- Salt and pepper
- 1/2 small onion, thinly sliced
- 5 ounces cheddar or pepper jack cheese, grated
- 2 tablespoons butter
- 2 tablespoons lard or vegetable shortening
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 3 tablespoons ice water
Cook the bacon in a skillet until crisp and set aside to cool on paper towels or a brown paper bag. (Twelve ounces is probably a little more than you will need, but somehow a few extra pieces always get eaten.)
Preheat the oven to 375° F. Place a layer of tomato slices on the bottom of the crust and lightly season with salt and pepper. Top with a layer of onion slices and cheese. Repeat this process two more times.
Crumble the cooked bacon over the top layer of onions and cheese and bake for about 25 minutes, until the cheese has melted and the tomatoes have released some of their moisture. Place pie on a wire rack and allow it to cool completely.
Preheat oven to 350° F. Using a fork, prick the bottom of the pie in several places and bake for 25 minutes, or until lightly browned.
Note: Pie crusts generally will bake more evenly when they are cold, so place the crust in the freezer about 20 minutes before baking.