Cheese Tomato Pies

cheese tomato piesOr mini pizzas, as we called them growing up. This was one of our favorite dishes as kids, and it’s simple enough that my mom actually taught me how to make them before I left home. I haven’t made them for the longest time, but was reminded of them while talking to my brother on the phone the other day. I decided they would make a great dish for lunch, as that is the most difficult meal for me to plan. The reaction when I placed these in front of my daughters was absolute awe and joy that I had made them something so delicious looking. Of course they tasted good, too, and brought back a lot of wonderful memories for me.

Cheese Tomato Pies


  • 2 C flour
  • 2 1/2 t baking powder
  • 1 t salt
  • 1/4 C butter
  • 3/4 C milk
  • 16 oz cottage cheese
  • 8 oz tomato sauce
  • Sea Salt
  • Pepper
  • Parsley
  • Oregano
  • Pizza Seasoning


  1. Preheat oven to 400°F, and line a baking sheet with parchment paper.
  2. In a large bowl, mix flour, baking powder, and salt. Use a pastry blender to incorporate butter. Add milk and use hands to bring dough together. Now you have biscuit dough.
  3. Separate dough into 9-12 balls. Place all on the cookie sheet. Flatten each ball and shape into a mini pie crust, pushing the edge up so the filling will not leak out.
  4. Cook crusts for 5 minutes in the oven.
  5. Remove crusts from the oven. Reduce temperature to 350°F. Flatten middle of crusts with a spoon if necessary.
  6. Spoon cottage cheese into the middle of each crust. Add a spoonful of tomato sauce on top of the cottage cheese, avoid the crust. Sprinkle generously with salt and pepper, and add a pinch of parsley, oregano and pizza seasoning to each.
  7. Cook pies for 20-25 minutes, or until crusts are browned on the edges.

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