How to Make Philly Style Tomato Pie with Peggy Paul Casella of ThursdayNightPizza.com

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: processed cheese

Part-skim mozzarella reduces fat while still melting well.

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and still flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile, while vegetable oil is cost-effective.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino Romano

Nutritional yeast offers a cheesy flavor with fewer calories.

Prepare the sheet pan pizza dough and let it rise for about 1.5 hours.

Spread the dough out on a baking sheet and let it sit for about 20 minutes to an hour.

Preheat the oven to 500°F.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.

Add 1/2 small yellow sweet onion, minced, and cook for about 5 minutes until soft, stirring frequently.

Add 1 can (128 ounces) crushed tomatoes, 1 tablespoon balsamic vinegar, a few pinches of salt, and a few grinds of pepper to the saucepan and mix well.

Bring the mixture to a bubble, then reduce heat to medium-low and let it cook uncovered for about 1 hour until thickened.

Let the sauce cool for about 20-30 minutes.

Poke the dough with fingers to prevent bubbling and spread the sauce over the dough (about 2 cups).

Bake in the preheated oven for 15 minutes, turning halfway for even baking.

Check the bottom of the pizza for an even golden brown color using an offset spatula.

If desired, drizzle with olive oil and sprinkle with salt and pepper before adding grated parmesan cheese (about 1/2 cup to 1 cup).

Let the pizza cool for a few minutes before slicing into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens