Trenton, NJ, Tomato Pie

Name: Trenton, NJ, Tomato Pie
Total time: 2 h 40 min
Yield: 4 serving(s)
Ingredients: Cornmeal, for pizza peel; 1 recipe Pizza Dough or 1 pound store-bought pizza dough; 4 oz. low-moisture whole-milk mozzarella, grated (about 1 cup); 1 1/3 c. Simple Sauce; 1 tbsp. olive oil; 1/2 oz. Parmesan, grated (about 1/2 cup)

Your family will love this East Coast take on cheese pizza.

By Charlyne MattoxPublished: May 24, 2019

2 Ratings

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Brian Woodcock

Yields:

4 serving(s)

Total Time:

2 hrs 40 mins

This "reverse" pie, with mozzarella on the crust and the sauce on top, is modeled after Trenton, New Jersey, favorite De Lorenzo's. The cheese cooks into the crust, creating a delicious uniform layer.

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Ingredients

Cornmeal, for pizza peel
1 recipe Pizza Dough or 1 pound store-bought pizza dough
4 oz. low-moisture whole-milk mozzarella, grated (about 1 cup)
1 1/3 cups Simple Sauce
1 Tbsp. olive oil
1/2 oz. Parmesan, grated (about 1/2 cup)

Directions

1. Step 1Preheat oven to 500°F with a pizza stone or steel on the top rack. Dust a wood pizza peel or an unrimmed baking sheet with cornmeal.
2. Step 2Stretch dough to 1/4-inch thickness (about 16 inches in diameter); place on prepared peel. (Or divide dough into two pieces and, working with one piece at a time, stretch dough to 1/4-inch thickness [about 12 inches in diameter]; place on prepared peel.) Top with (half each, if making two pizzas) mozzarella, then dollop with sauce. Drizzle with olive oil and sprinkle with Parmesan. Gently slide pizza onto pizza stone.
3. Step 3Bake until golden brown and crispy, 12 to 15 minutes. Repeat with remaining dough and toppings, if applicable.