I tasted my first tomato pie in Upstate New York and immediately fell in love with this creation. This pizza was inspired by that pizza but uses just a handful of ingredients and store-bought pizza dough to make things a little easier. This one has a thinner crust than the original, and unlike most pizzas, it just has a light dusting of cheese. Our Pizza Dust seasoning is all you need to season the crushed tomatoes to make a flavorful sauce.
1 tsp. cold unsalted butter
¼ cup olive oil
1 ½ lbs. store-bought pizza dough, right out of the refrigerator
2 cups crushed tomatoes
1 Tbs. Pizza Dust (7290)
1 cup grated Parmigiano Reggiano, divided
¼ cup chopped Italian parsley (optional)
Heat oven to 450F. Use a piece of paper towel to spread the butter all over the bottom and sides of a half sheet pan (this will help prevent the pizza from sticking). Pour olive oil into pan and spread evenly across the bottom. Place cold pizza dough on sheet pan and gently spread it as far as it will let you. Don’t worry if it doesn’t spread out all the way in the beginning. Let it rest for 20 minutes, and then try to spread it some more. After a couple tries, it should cover most of the sheet pan. After the dough is spread out in an even layer, let it rest for about 2 hours or until it has risen almost double and when you press your finger in the dough, it springs back slowly.
Stir together the crushed tomatoes and Pizza Dust seasoning. Using your fingers, dimple the surface of the pizza dough. Spread the tomato mixture evenly over the top of the dough. Sprinkle ¾ cup Parmigiano Reggiano over the tomato sauce. Bake 15-22 minutes or until cooked through and the bottom is a golden brown. Sprinkle with remaining cheese and chopped parsley.