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Sweet Tomatoes Pie Recipe

Name: Sweet Tomatoes Pizza (Newton Centre)s Sweet Tomatoes Pie Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1.5 cups all-purpose flour; 0.25 cups fine cornmeal; 0.5 tsp instant dry yeast; 0.5 tsp granulated sugar; 0.75 tsp fine sea salt; 0.6 cups warm water; 1 tbs extra-virgin olive oil; 2 cups ripe tomatoes, coarsely chopped (Roma or vine-ripe); 1 tbs olive oil; 0.25 cups yellow onion, finely diced; 2 cloves garlic cloves, minced; 0.5 tsp dried oregano; 0.125 tsp crushed red pepper flakes; 0.75 tsp salt; 0.25 tsp freshly cracked black pepper; 6 leaves fresh basil leaves, torn; 8 oz fresh mozzarella, sliced or torn; 2 tbs grated Parmesan; 1 tsp extra-virgin olive oil (for finishing); 4 leaves fresh basil leaves (for garnish); 0.125 tsp coarse sea salt (optional); 0.125 tsp freshly ground black pepper (optional)

Inspired by Sweet Tomatoes Pizza (Newton Centre)

Time1h 10m

Serves2

Thin crust topped with chunky tomato sauce and mozzarella cheese (1, 6)

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Ingredients

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Crust

1 1/2 cups 00 bread flour

1/4 cups fine cornmeal

1/2 tsp instant dry yeast

1/2 tsp granulated sugar

3/4 tsp fine sea salt

5/8 cups warm water

1 tbs extra-virgin olive oil

Chunky Tomato Sauce

2 cups ripe tomatoes, coarsely chopped (Roma or vine-ripe)

1 tbs olive oil

1/4 cups yellow onion, finely diced

2 cloves Garlic cloves, minced

1/2 tsp Dried oregano

1/8 tsp Crushed red pepper flakes

3/4 tsp Celtic sea salt

1/4 tsp freshly cracked black pepper

6 leaves fresh basil leaves, torn

Topping & Finish

8 oz fresh mozzarella, sliced or torn

2 tbs grated Parmesan

1 tsp extra-virgin olive oil (for finishing)

4 leaves fresh basil leaves (for garnish)

1/8 tsp coarse sea salt (optional)

1/8 tsp freshly ground black pepper (optional)

Method

Crust

Make dough

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.25 cup fine cornmeal, 0.5 tsp instant dry yeast, 0.5 tsp sugar and 0.75 tsp salt. Make a well in the center and add 0.6 cup warm water (about 100–110°F / 37–43°C) and 1 tbsp olive oil. Stir with a fork until the dough comes together into a shaggy ball.

Knead and rest

Turn the dough onto a lightly floured surface and knead for 4–5 minutes until smooth and elastic (dough should be slightly tacky but not sticky). Form into a ball, lightly oil the bowl, place the dough inside, cover with plastic wrap or a damp towel and let rest at room temperature for 30–45 minutes until it puffs slightly.

Shape crust

Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet on the middle rack. After resting, transfer the dough to a lightly floured surface and press or roll into a thin 10–11 inch round (about 1/8–1/4 inch thick). Transfer to a piece of parchment paper or a well-floured peel. Dock lightly with a fork if desired.

Chunky Tomato Sauce

Cook aromatics

Heat 1 tbsp olive oil in a skillet over medium heat. Add 0.25 cup finely diced onion and sauté 3–4 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Simmer tomatoes

Add 2 cups coarsely chopped ripe tomatoes to the skillet along with 0.5 tsp dried oregano, 0.125 tsp crushed red pepper flakes, 0.75 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until tomatoes soften and liquid reduces slightly but sauce remains chunky.

Finish sauce

Remove from heat and stir in 6 torn fresh basil leaves. Taste and adjust seasoning. Sauce should be thick but spoonable — if it's too watery, simmer 2–3 minutes longer; if too thick, add a teaspoon of water.

Topping & Bake

Assemble pie

Spread a thin layer (about 3/4–1 cup) of the warm chunky tomato sauce evenly over the prepared thin crust, leaving a 1/2-inch border. Scatter or arrange 8 oz fresh mozzarella (sliced or torn) evenly over the sauce. Sprinkle 2 tbsp grated Parmesan over the cheese.

Bake

Slide the pie (on parchment or peel) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–6 minutes, until the crust is crisp and golden at the edges and cheese is melted and slightly bubbly with light browning.

Finish and garnish

Remove pie from oven and transfer to a cutting board. Drizzle 1 tsp extra-virgin olive oil over the top, scatter 4 fresh basil leaves, and lightly sprinkle 0.125 tsp coarse sea salt and 0.125 tsp freshly ground black pepper if desired. Let rest 2–3 minutes, then slice and serve.