I am thinking about adding “tomato pie” to my farmer’s market stand. I was thinking I could just wrap in cellophane to go. I don’t think this would need to be refrigerated after baking. I am using the NY style Lehmann recipe and have used that for cheesy bread sticks, garlic knots, braided 3 cheese sticks and cinnamon twists. It works out well for all these items. Would I just use my standard recipe for sauce, just leave the dough thicker and then bake? Maybe I could use a few basil leaves to top.
Any ideas would be appreciated.
Norma
Any ideas would be appreciated.
Norma
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