Utica Tomato Pie Recipe
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
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.
