Philly-Style Tomato Pie

Name: Philly-Style Tomato Pie
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Yield: 4
Ingredients: 1 1/4 cups warm water; 1 tablespoon sugar; 17 grams active dry yeast; 3 cups all-purpose flour; 1 1/2 teaspoons kosher salt; 6 tablespoons olive oil; 3 garlic cloves; 1 (28 ounce) can Italian Inspirations Peeled Plum Tomatoes in Puree; 1/2 teaspoon dried oregano; Kosher salt and freshly ground black pepper to taste; Parmigiano-Reggiano cheese

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Serves:

4 people

Prep Time:

120 minutes

Cook Time:

25 minutes

Step aside, ordinary pies! The Philly-Style Tomato Pie, made with flavorful Tuttorosso Peeled Plum Tomatoes Italian Style in Puree with Sweet Basil, is here to steal the spotlight. Bursting with the bold flavors of summer, this is a pizza you won't want to miss. Forget the sweet, this savory delight will have you dreaming of its crispy crust and rich tomato sauce long after the last bite. @buonapastaclub @thefeedfeed

Ingredients

Copy Ingredients

1 1/4 cups warm water
1 tablespoon sugar, + 1 teaspoon
17 grams active dry yeast
3 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons kosher salt
6 tablespoons olive oil, divided
3 garlic cloves, crushed
1 (28 ounce) can Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste
Parmigiano-Reggiano cheese, grated, for serving

Instructions

PIE CRUST

In a small bowl, combine 1/4 cup warm water with 1 tablespoon sugar and packet of active dry yeast. Let sit for 5 minutes until the yeast is activated.
In a larger bowl, mix together the flour and 1 1/2 teaspoons salt. Create a well in the center for the yeast mixture.
Once the yeast is activated, pour it along with the remaining 1 cup of water into the well in the flour mixture. Mix until the dough becomes flaky and all the moisture is incorporated into the flour.
Transfer the dough to a flat surface and knead for 10 minutes until smooth, adding more flour as needed until the dough is no longer sticky.

Place the kneaded dough in a large bowl greased with 3 tablespoons olive oil. Let it rise for 1-1/2 hours, or until it has doubled in size.

SAUCE

Heat 3 tablespoons olive oil in a pot over medium-low heat. Add the crushed garlic and simmer until fragrant and golden, about 3-4 minutes.
Add the Tuttorosso Peeled Plum Tomatoes to the pot with olive oil and garlic. Use a potato masher to crush the tomatoes. Add oregano and simmer for 10 minutes.
Turn off the heat. Remove the garlic cloves from the sauce. Add 1 teaspoon sugar and stir until combined. Puree the sauce until smooth. Season with salt and pepper to taste, set aside.

TOMATO PIE ASSEMBLY

Once the dough has doubled in size, gently punch it down to deflate.
Line a 13x18 sheet pan with parchment paper. Transfer the dough to the middle of the sheet pan and gently spread it outwards to each corner, creating a rectangle that fills up most of the pan while maintaining a consistent thickness. Use the side of your hand to create a thin crust along the edges of the dough.
Use a fork to pierce the dough all over. Let it rest and rise for 30 minutes.
Preheat the oven to 450°F. Once the dough has risen on the sheet pan, bake it for 15 minutes.
Carefully remove the sheet pan from the oven and spread the prepared sauce evenly over the top of the crust, leaving the edges bare. Bake for an additional 10 minutes.
Remove the Tomato Pie from the oven and let it cool for 15-20 minutes. Optionally, transfer it to a cooling rack to crisp up the bottom.
Sprinkle grated Parmigiano-Reggiano on top before serving. Tomato Pie is typically served at room temperature or cold.

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