Utica Tomato Pie
This tomato pie is like a pizza except the crust is a thick, focacia dough that’s topped with tons of delicious tomato sauce and Romano cheese! How good does that sound?
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Ingredients
Dough
- 1/3 cup Extra Virgin Olive Oil
- 2 1/4 cups Warm Water
- 2 tsp Salt
- 6 cups All Purpose Flour
- 1 tsp Sugar
- 4 tbsp Romano Cheese grated finely
- 1 pkg Active Dry Yeast
Sauce
- 28 oz Can of San Marzano Tomatoes
- 4 cloves Garlic roasted in the oven for one hour
- 1 Sweet Onion minced
- 2 tbsp Fresh Parsley chopped
- 1 Whole Basil Leaf
- 1 tsp Dried Oregano
- 1 tbsp Olive Oil
Instructions
- To make the sauce, sauté the onions on medium/low until they have almost melted into the oil. Add the roasted garlic, tomatoes, basil and dried oregano. Let simmer on medium for about an hour. Remove the basil leaf before putting on pie.
- For the dough, start by heating up 1/4 cup water to 125 degrees. Add the yeast and a teaspoon of sugar. Cover, remove from heat and set aside for 10 minutes.
- Using a dough hook on your mixer, mix 3 cups of flour, salt, 2 tablespoons of cheese, olive oil, and 2 cups warm water. After it is well combined, add the yeast and mix for 3 minutes. You might need to scrape the sides of the bowl as you mix to ensure it’s a mixed. After about 3 minutes, add the remaining 3 cups of flour and mix another 3 to 4 minutes.
- Remove dough from mixer and knead for 10 minutes. Once complete, form into a dough ball and place the dough in a well-oiled bowl. Cover with a towel and let the dough rise for 45 minutes.
- Pre-heat oven to 500 degrees and press dough onto pizza stone or well oiled/floured baking sheet. You want the dough to be about an inch thick. Top with cooled sauce , remaining Romano cheese and parsley. Bake 12-15 minutes until edges are golden brown.