Appetizer Tomato Cheese Bread

deep dish pizza

spread the tomatoes over the crust

Appetizer Tomato Cheese Bread

More like a deep dish pizza

This is from an old recipe I found attached to the back of a book that was falling apart. I do not care for the crust - it was boring - no flavor - I won't do the crust again. However, the topping is good. I would not call this an appetizer, because you need a fork - I'd call this a meal. I'm also reminded of pizza. If I were to make this again, I'd put the tomatoes and topping on pizza crust and make a deep dish. It is a good way to use those tomatoes that are in abundance in our gardens.

2 Tbsp butter
1 medium onion, minced
1 cup shredded cheddar cheese
½ cup sour cream
¼ cup mayonnaise
¾ salt
¼ tsp pepper
¼ tsp dried oregano
Pinch rubbed sage
2 cups biscuit/baking mix
2/3 cup whole milk
3 medium tomatoes, cut into ¼-in. slices
Paprika

Preheat oven to 400. In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in cheddar cheese, sour cream, mayonnaise and seasonings; set aside. In a bowl, combine the baking mix and milk to form a soft dough. Turn the dough onto a well- floured surface; knead lightly 10-12 times. Pat into a greased 13x9-in. baking dish; pushing dough up the sides of the dish to form a shallow rim. Arrange tomato slices over the top. Spread with topping; sprinkle with paprika

Bake for 25 - 40 minutes. I had a power hiccup when I made this so it took about an hour to bake. I left the oven closed so it could continue so not really sure on time for this. The topping is very wet so takes longer than the recipe calls for.
Watch this at the 25 minute mark in case you need to protect the crust with foil. Let stand for 10 minutes before cutting.

next time I will press the crust up the sides for more of a deep dish pizza

batter added over tomatoes and then paprika sprinkled on