Detroit Tomato Pie Recipe
Pomodorini, basil, evoo, roasted garlic, and Parmigiano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Toppings
Method
Crust Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
- 3
Combine Mixtures
Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and olive oil. Stir until a dough begins to form.
- 4
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 6
- 7
Prepare Tomatoes
Halve the pomodorini and set aside. You can optionally toss them with a little salt and EVOO for flavor.
- 8
Assemble the Pie
Preheat your oven to 475°F (245°C). Roll out the risen dough to fit a greased rectangular baking pan. Spread the roasted garlic over the dough, then layer the halved pomodorini, and sprinkle with grated Parmigiano-Reggiano and fresh basil leaves. Drizzle with extra virgin olive oil.
Baking
- 9
Bake the Pie
Place the assembled pie in the preheated oven and bake for 20-25 minutes until the crust is golden brown and the cheese is bubbling.
- 10
Serve
Remove from the oven, let it cool for a few minutes, slice, and serve warm.
