Tomato Pizza
Tomato pie is a thick-crusted pizza served at room temperature, a style found in Italian bakeries and in the north east United States. Here the mozzarella goes on the dough first and the cooked garlic and tomato sauce goes on top, so the crust stays less soggy. Pecorino Romano is sprinkled on after baking for a sharp finish. It is easy to bake ahead and eat later.
Instructions
Heat the oven to 250°C (450°F). Stretch the pizza dough over a greased baking sheet until it is about 3 cm (¾ inch) thick, then leave it to rise while you make the sauce.
Warm the olive oil and garlic in a saucepan over medium heat. Sauté until the garlic is just golden, then stir in the crushed tomatoes and the dried pepper.
Cook the sauce for 15 to 20 minutes, until it has thickened. Set it aside to cool to room temperature.
Lay the sliced mozzarella over the dough, add any extra toppings such as sausage or pepperoni, and spoon the cooled sauce on top. Bake for about 15 to 20 minutes.
Take the pie out of the oven and scatter the grated Pecorino Romano over the top. Let it cool to room temperature before serving, or reheat slices under the broiler or in a toaster oven.
Make it personal.
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