Italian Tomato Pie is a rustic, savory bake that celebrates the pure, bold flavor of ripe tomatoes layered over a crisp, olive-oil–rich crust. Topped with a generous sprinkle of cheese and herbs, this dish is simple yet deeply satisfying, letting a handful of quality ingredients shine. Served warm or at room temperature, it’s a staple that fits just as well at family gatherings as it does on a casual summer table.
Italian Tomato Pie:
Often enjoyed as a snack, appetizer, or light meal, Italian Tomato Pie is beloved for its versatility and make-ahead ease. With its focaccia-like base and bright tomato topping, it bridges the gap between pizza and bread—comforting, flavorful, and wonderfully unfussy.
History:
Italian Tomato Pie traces its roots to Italian-American bakeries, particularly in the northeastern United States, where it became a popular counter item sold by the square. Inspired by traditional Italian flatbreads and tomato-topped focaccia, the pie was designed to be affordable, filling, and easy to serve. Over time, it evolved into a regional favorite, especially in Philadelphia and parts of New Jersey, known for its thick crust and sauce-forward style.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Italian Tomato Pie
Ingredients
For the Dough
- 3 cups all-purpose flour
- 1 tbsp sugar
- 2¼ tsp active dry yeast
- 1 tsp salt
- 1 cup warm water
For the Tomato Topping
- 1½ cups crushed tomatoes or thick tomato sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper to taste
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let stand 5–10 minutes until foamy.
- Add flour, salt, and olive oil. Mix and knead until a soft dough forms.
- Cover and let rise in a warm place until doubled in size (about 1 hour).
- Preheat oven to 220°C (425°F) and generously oil a rectangular baking pan.
- Press dough into the pan and let rest 10 minutes.
- Mix crushed tomatoes with olive oil, garlic, herbs, salt, and pepper.
- Spread tomato mixture evenly over dough.
- Bake for 25–30 minutes until crust is golden and edges are crisp.
- Sprinkle with grated cheese and fresh basil if desired. Cool slightly before slicing.
Notes
- Sauce should be thick, not watery.
- Olive oil is essential for authentic flavor.
- Traditionally, cheese is minimal or added after baking.
- The pie firms up as it cools.
- Slices cleanly when served at room temperature.
Tips for Italian Tomato Pie:
- Use high-quality canned tomatoes for best flavor.
- Let dough rest if it resists stretching.
- Add anchovy paste to sauce for depth (optional).
- Finish with grated cheese after baking for classic style.
- Store leftovers wrapped at room temperature for one day.
FAQ’s for Italian Tomato Pie:
Q1: Is Italian Tomato the same as pizza?
No. It has a thicker, bread-like crust and focuses more on tomato flavor than cheese.
Q2: Is it served hot or cold?
Both—traditionally it’s enjoyed at room temperature.
Q3: Can I make it ahead of time?
Yes, it’s perfect for making ahead and serving later.
Q4: What cheese works best?
Pecorino Romano or Parmesan are most traditional.
Q5: Can I add mozzarella?
You can, but it becomes more pizza-like than traditional tomato pie.
Conclusion:
Italian Tomato is a beautiful example of how simple ingredients can create timeless flavor. With its crisp crust, rich tomato topping, and subtle seasoning, it’s comforting, versatile, and deeply rooted in Italian-American tradition. Whether served as a snack, appetizer, or light meal, this classic pie never goes out of style.