How To Make Utica Tomato Pie | Rachael Ray

Prepare a pizza pan with oil and parchment paper, and place another identical pan upside down in the oven to act as a pizza stone.

Saute half of a large onion (or one small onion) and a couple of cloves of garlic in olive oil.

Add ground red pepper (or pepper flakes), dried oregano, sugar, and salt to the onion and garlic mixture.

Add 2 cans of fire roasted tomatoes to the mixture and let it cook down until it thickens.

In a separate vessel, combine hot water, sugar, and yeast, stirring and letting it stand for 5 minutes.

In a bowl, combine half of the all-purpose flour with grated cheese and a sprinkle of rosemary.

Add the foamy yeast mixture to the flour mixture, then drizzle in 1/4 cup of olive oil.

Mix the dough with a paddle until shaggy, then knead by hand for 8 to 10 minutes or use a mixer to knead for the same duration.

After resting the dough for an hour, stretch and press it into the prepared pizza pan, sprinkling cornmeal on the bottom.

Pre-bake the dough for 15 minutes in the oven.

Spread the cooked fire roasted tomato sauce evenly over the pre-baked dough.

Bake the topped dough for another 12 to 15 minutes until set.

Remove from the oven and top with a handful of pecorino and parmigiano cheese.

Transfer the pie onto a cutting board and chop some Italian parsley for garnish.

Equipment Needed

Spice Level:

Allergens