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Italian Tomato Pie
Italian Tomato Pie
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
720 minutes
Savory Italian tomato pie: thick yeasted pizza dough topped with flavorful tomatoes. Delicious and satisfying!
Ingredients:
  • 3.5 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon active dry yeast
  • 2.5 tablespoons extra-virgin olive oil
  • 1 cup water
  • 1 (28 ounce) can whole peeled tomatoes
  • 5 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, finely grated
  • 1 medium shallot, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 tablespoon white sugar
  • kosher salt to taste
  • 0.25 cup finely grated Pecorino Romano cheese
Instructions:
  • In a stand mixer with the dough hook attachment, combine flour, salt, and yeast. Pour in olive oil and 1 cup plus 6 tablespoons water. Knead on low for 3 minutes until dough forms. Allow dough to rest for 10 minutes, then knead on low for 10 minutes until dough pulls away from the bowl's sides.
  • After dough has been mixed, cover the mixing bowl tightly with plastic wrap and refrigerate for at least 8 hours (up to 24 hours) to rise.
  • For the sauce, pulse tomatoes in a food processor until roughly pureed. In a medium saucepan over medium-high heat, melt 2 tablespoons of olive oil and butter. Sauté garlic, shallot, oregano, and pepper flakes until softened and fragrant, about 1 minute. Stir in the pureed tomatoes and sugar. Simmer until thickened, about 45 minutes, stirring occasionally. Season with salt, then cool to room temperature and refrigerate until the dough has risen.
  • Grease a 13x18-inch rimmed baking sheet generously with 3 tablespoons of olive oil. Allow the dough to sit at room temperature for 2 hours after taking it out of the refrigerator. Place the dough on a lightly floured surface and shape it into a flat ball. Transfer the ball onto the greased baking sheet. Using your hands, coat the ball thoroughly with olive oil, then cover loosely with plastic wrap and let it rise in a warm spot for 1 hour. Gently stretch and press the dough into the corners and edges of the pan. Cover loosely again and let it rise for 1 more hour.
  • Position the oven rack in the upper middle slot. Preheat the oven to 450°F (230°C).
  • Once the dough has risen, delicately press the center with your fingertips and shape a raised ridge approximately 1 inch wide along the edge using your hands.
  • Generously sauce the dough, avoiding the raised 1-inch edge. Bake until edges are lightly browned and crisp, around 20 minutes. Cool at room temperature for at least 15 minutes after removing from the oven.
  • Top with aged and savory Pecorino Romano cheese, slice into portions, and enjoy.

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