Italian Tomato Pie
Italian Tomato Pie features a thick, olive-oil crust topped with rich tomato sauce.Often lightly finished with grated cheese and herbs.Served warm or at room temperature.A classic Italian-American bakery favorite
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.