Utica Tomato Pie Recipe

5 from 1 vote

A classic Italian-American pie with a thick, soft crust, melted cheese under tangy tomato sauce, and a sprinkle of Pecorino Romano and breadcrumbs. Perfect for family meals, gatherings, or casual dinners.

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Prep Time 20

Cook Time 35

Total Time 1 55

Servings: 8 slices

Course: Appetizer

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

Dough:
4 cups all-purpose flour
1 packet 7g active dry yeast
1½ cups warm water
2 tsp sugar
2 tsp salt
2 tbsp olive oil
Tomato Sauce:
4 cups crushed tomatoes canned or fresh
2 tbsp olive oil
3 garlic cloves minced
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
1 tsp sugar optional
Toppings:
2 cups shredded mozzarella
½ cup grated Pecorino Romano
½ cup breadcrumbs optional
Fresh basil for garnish

Equipment

Large mixing bowl
Small bowl for yeast
Rolling Pin
Baking sheet or pizza pan
Skillet
Measuring cups and spoons
Oven

Method

Prepare the dough: Dissolve yeast and sugar in warm water. Mix with flour, salt, and olive oil. Knead 8–10 minutes and let rise 1–2 hours until doubled.
Pre-bake the crust: Roll dough, place on a greased baking sheet, brush with olive oil, bake 8–10 minutes at 425°F (220°C).
Make the tomato sauce: Sauté garlic in olive oil, add tomatoes, salt, pepper, oregano, and sugar; simmer 10–15 minutes.
Assemble the pie: Spread mozzarella on the crust, spoon tomato sauce on top, sprinkle Pecorino Romano and breadcrumbs.
Bake: 425°F (220°C) for 15–20 minutes until bubbly and golden. Cool slightly, garnish with basil, slice, and serve.

Notes

Use high-quality tomatoes for the best flavor.
Pie can be served hot, warm, or at room temperature.
Optional toppings: roasted peppers, caramelized onions, or hot cherry peppers.
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best results.