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Store-Bought Pancake Mixes Ranked From Worst To Best...

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In the search for the best store-bought pancake mix, we set about cooking and tasting several options to come to a conclusion. Here are the results of our test.

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Slab Tomato Pie is a perfectly easy lunch or light summer dinner to whip up when you have plenty of plump, ripe tomatoes. Light, refreshing and it looks beautiful too!A FRESH AND QUICK RECIPESlab Tomato Pie is so easy to make with just a few ingredients. It looks really impressive but is ridiculously simple to make! Its basically a pizza with pesto and fresh tomatoes. Kinda like a margherita pizza but with pesto instead of marinara sauce. Its so pretty and is so easy to slice up and serve.Ive taken this to a couple of gatherings this summer and everyone has absolutely loved it! It really is the best dish to make with those gorgeous summer tomatoes!FREQUENTLY ASKED QUESTIONS:What if my dough isnt spreading? If pizza dough isnt spreading easily, just let it sit at room temperature for a few minutes. It spreads easier when it isnt quite so cold. What if I hate pesto? What should I do? If you dont like pesto or just dont want to use pesto, you could do a simple melted garlic butter and slather than on top or use a light layer of alfredo sauce. Can I use puff pastry? I havent personally tested this with puff pastry. I am sure you could. You would need to let the puff pastry thaw first, of course. I dont know if you would partake it first though. You could maybe get away with just spreading it out on a smaller baking sheet and then layering on all the toppings. Let me know if you experiment and give it a try. I would love to know how it turns out for you! What else can I add to this pie? You can add fresh baby spinach to the recipe.You can also add red pepper flakes to spice it up. How do I store leftovers? You can keep the Slab Tomato Pie pizza in the fridge for up to 3 days. You can reheat the pizza in the oven or air fryer. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)refrigerated pizza crust You can make the pizza crust homemade if you prefer or use the store bought pizza dough balls you can find in most grocery stores now.Whatever works for you and your tastebuds! pesto Want to try your hand at making pesto yourself? Try my recipe for Homemade Pesto Sauce.Roma tomatoes You can replace the Roma tomatoes with cherry tomatoes or heirloom tomatoes or whatever tomato you have popping up in your garden!garlic salt I always like a little salt on my tomatoes. I think it really brings out their flavor. If you dont like the idea of adding salt, you can just use garlic powder instead. I am not using much here (only 1/8 teaspoon so you could use a little more if you like.)shredded mozzarella cheese You can replace the shredded cheese with sliced mozzarella cheese to give it more of a Margherita pizza look. Feel free to use more mozzarella if you prefer.chopped fresh basil really try and use fresh here, not dried. It gives it gorgeous color and the flavor of fresh basil in the summer really cant be beat. HOW TO MAKE SLAB TOMATO PIEPreheat the oven to 425 F. Place the dough onto a greased 1015-inch baking sheet. Make fork marks throughout the crust (this keeps it from puffing up too much) Par bake the crust for 6 minutes just before it goes brown.Top the crust with the pesto sauce.Top with the tomatoes. Sprinkle the garlic salt on top. Sprinkle the cheese on top.Bake for an additional 8 to 10 minutes or until the tomatoes are heated through, the cheese is melted, and the crust is golden brown.Remove from the oven.Top with basil.CRAVING MORE RECIPES?Southern Tomato PieFried Red TomatoesFried Green TomatoesBLT BitesCucumber Tomato SaladBruschetta Pasta SaladParmesan Bruschetta PrintSlab Tomato PiePizza crust topped with basil pesto, freshly sliced tomatoes, mozzarella cheese and fresh basil.Course Appetizer, Brunch, Dinner, Lunch, Main Course, SnackCuisine AmericanPrep Time 10 minutes minutesCook Time 14 minutes minutesTotal Time 24 minutes minutesServings 12Calories 152kcalAuthor Brandie SkibinskiIngredients13.8 ounce package refrigerated pizza crust6.7 ounce jar pesto4 ripe Roma tomatoes, cut into thick slices teaspoon garlic salt (can use more, to taste) cup shredded mozzarella cheese (can use more if you prefer)2 Tablespoons chopped fresh basilInstructionsPreheat the oven to 425 F. Spread 13.8 ounce package refrigerated pizza crust onto a 1015-inch baking sheet that has been sprayed with nonstick cooking spray.Note: if dough is hard to spread, allow it to sit for another 5 minutes. It will be easier to spread as it comes to room temperature.Make fork marks throughout the crust. This will keep it from puffing up too much. Par bake the crust (on the middle rack) for about 6 minutes just before it goes brown. Spread the crust evenly with 6.7 ounce jar pesto. Top the pesto with an even layer of 4 ripe Roma tomatoes, cut into thick slices (it's okay if they overlap a little bit.) Sprinkle 1/8 teaspoon garlic salt on top of the tomatoes.Finally, evenly sprinkle 1/2 cup shredded mozzarella cheese on top of the tomato layer. Bake for an additional 8 to 10 minutes or until the tomatoes are heated through, the cheese is melted, and the crust edges are golden brown. Remove from the oven and top with 2 Tablespoons chopped fresh basil. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 152kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Sodium: 424mg | Fiber: 1g | Sugar: 3g