 Today, we're using our garden tomatoes, some good old bacon, peppers and onions, and we're making a deep dish, tomato pie. Now, you're definitely going to want to try this one. It is so good. Okay, the first thing I'm going to do is I'm going to make three pieces of bacon and just so that it's not going to make a mess, I don't have to fool with it, I'm going to put it in the microwave. So I've just taken my paper towels. These are the kind that are just half a sheet. I've doubled one and then I'm going to fold this one over the top when I put it in the microwave. The recipe calls for three slices of bacon. So we're going to go get this in the microwave. I'm just going to put it on high for a couple of minutes and check on it. All right, while that's in the microwave, I am going to spray this 8-inch cake pan. And we're going to open up a can of biscuits, and this is a large can, it's going to be more like a deep dish pie crust. So we're just going to lightly flour the surface a little bit. We've got the whole pack of biscuits in here, the big grams size, because I want it to be like a deep dish, tomato pie. So we're going to just turn it and try to get it into a circle as good as we can. It's a real springy dough, so you're going to have to really push on it to get it to flatten out some. Now, if you don't want to fill with doing it this way, you can just press it into the bottom of the pan. But it's so springy, I thought it would be better if I started this direction with it. So we're going to grab our pan and we're going to lay it in the bottom of the pan. We've already got it sprayed and then we're just going to go around the sides with the extra dough. All right, we're going to pre-bake our crust while we slice our tomatoes. So you're going to put this in the oven at 350 degrees for 15 minutes and then we'll be right back. All right, while it's cooking, we're going to slice some tomatoes. And these are garden tomatoes and they're really big and pretty. So I'm excited about trying this pie. My mother never made a tomato pie, but I'm really excited to try it. So I'm just going to, some people blanch their tomatoes and take the skin off. I'm not going to blanch my tomatoes because I don't have a problem eating the skin on tomato. I love tomatoes. And now we're going to mix up some mozzarella cheese with some mayonnaise. Yummy. So this is a quarter cup size scoop. So we'll put two of these in here. And now we're going to add about a cup of cheese to it. Okay, the next step is we're going to chop up an onion and a pepper and we're going to saute it just a little bit. And I actually have just a tiny bit of bacon grease. So I'm going to do it in the bacon grease. If you make your bacon on the stove for this, you can use that grease. It only takes a little bit. And if you don't, and you've got some, you can use it if you don't have any. Use butter. We've got our tomato cut up, we're sauteing our vegetables, we've got our bacon made. I've got a short cut in the microwave. So we're about to put this pie together. It's got about five minutes left to prep in this oven because you pre-baked it and then we'll be able to put it together. I cannot wait to taste this pie. I think it's going to be like a tomato mozzarella pizza kind of, which is really good. I love tomatoes on my pizza. This will be my brunch today, my lunch and my breakfast. It will be good, good. And just use your judgment on about how many onions and peppers you want on it. I mean, everybody's taste is a little different the same way with the tomatoes. Either way, it's going to be delicious. How could it not? Bacon, tomato. They're out there working on the driveway today and I had a zina next to the sidewalk. Some zina and they're going to mess them up, brought it in and it made me a little vase and it's just really pretty. I'll show it to you all again when we're under the light so you can see how pretty it looks. I've got it over here on the bar. So we're going to go ahead and get at this crust. Now it looks really, really deep. I don't know that I wanted that deep. So I might take some of it off, but you just couldn't roll it out enough. You really couldn't roll it out enough to get it around the pan good unless you use all the biscuits. So what I'm going to do is I'm going to pull off a good portion of this just because I don't want it to be that thick. And you don't have to do it this way if you don't want to. I like the edges to be tall like that, but I want it to be kind of like, you know, like it's holding it and the tomatoes are down inside of it, not, you know, like it's a huge mound. Right now I think that looks good. I'm actually going to push this up against the side a little more. Play with it, you know, make it how you want it to look. Y'all know me. I got to put my own spin on everything I do. A little bit more dough right there before we put our tomatoes in. Like I said, if you want to use the regular biscuits, you could use those and it probably wouldn't be quite as wasteful or whatever. That looks like plenty to me. Now we're going to salt and pepper it really well, but really we don't have to salt it because the mayonnaise and the cheese will be plenty salty. I'm going to lay these peppers in here on it and onion. We're going to put our bacon in here and last but not least, our delicious mayonnaise and cheese topping. Now this is my first time having a tomato pie and I looked at a lot of different recipes and this was the one that appealed to me the most. Now a lot of people make them with a pie crust and you can do the same thing with a pie crust that I'm doing right here because I, you know, I formed some sides just like your pie crust would have some sides on it, but I'm going to show you how I'm going to serve it. I think it's going to be really pretty when we get out of the oven because I'm going to pop it out of this pan and then slice it like a pizza and we're going to bake it for 45 minutes in a regular oven. But in my small oven, I'm going to make it for 30 minutes at 350 in a regular oven. You can make it for 45 minutes at 350 degrees. Yeah. The cameraman's back thumbs up for Chris. We're going to get out this pizza. I'm just ready to eat it. It did get quite brown in my little oven, but it looks delicious. We're going to sit it right here and I'm going to, I'm going to pop it out and put it on the counter and we're going to slice it up. Okay. I got it out of the pan, but I kind of made a mess because this side is where I pieced the biscuits together more and so it wanted to fall apart on me pulling it out of there. And of course you don't have to pull it out, but for the video I wanted you guys to see how nice and deep it looks and I want you to watch me cut into it. So I'm just going to use a pizza cutter and cut right in the middle and then I'm going to pull it out just so that y'all can see the inside of the pie. Looks nice and cheesy, don't it? Now we're going to put it on a plate. Looks good. This is our lunch today and let's see if this thing is as good as everybody says it is. Okay I'm going to get a piece in the back, put a little bit of mayonnaise and cheese on it, put this pepper, tomato on it, y'all, I guarantee you if you make this you're going to like it. And it's something simple you can make at home for lunch in the summer time. Oh my gosh that's good and let me say this, because of the cheese and the mayonnaise it's so rich I think you need a deeper crust like this to kind of offset it or use less mayonnaise if you use a regular pie crust. I actually think that you're going to really like this recipe because the mayonnaise is really rich with the cheese and the extra crust helps kind of balance it better. We just had to come back on here and tell y'all this thing is so good it reminds us a lot of a BLT. It's not like a pizza at all but it just tastes so good. I'm going to be making this one over and over and I will use the can of biscuits every time. Thanks for watching. Colored Belly Cooks, where we cook like mama did. Bye y'all, go get you a can of biscuits and make them garden tomatoes.