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Tomato Pie

Yup...pizza...homemade...totally easy and completely delicious.

Ingredients 

Pizza dough: 
1/2 cup warm spring or filtered water 
1 package active dry yeast
3 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 1/2 cups warm spring or filtered water
2 1/2 cups semolina flour
2 1/2 cups whole wheat flour

Tomato Sauce:
Extra virgin olive oil
1 small yellow onion, finely diced
3-4 cloves fresh garlic, finely minced
Sea salt
Generous pinch dried oregano
1, 6-ounce can tomato paste
2 large cans diced tomatoes, do not drain juices
1 carrot, left whole
2 bay leaves
3-4 sprigs fresh basil, leaves removed
Cracked black pepper

Directions 
In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes, until foamy. Stir in oil and salt. Using a wooden spoon, slowly stir in semolina flour. Slowly stir in whole wheat flour to form a soft, moist dough (which makes a crispy crust). Turn out dough onto a lightly floured surface and knead for 10-15 minutes to achieve a smooth elastic dough. Add flour as needed for kneading, but not too much or the dough will become dry. Transfer dough to a lightly oiled bowl and oil the surface of the dough to prevent a crust from forming. Cover tightly with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours.

While dough rises, prepare the tomato sauce (or simply heat through if already made). Place a small amount of oil, onion and garlic in a sauce pan over medium heat. When the onion sizzles, add a pinch of salt and oregano to taste. Saute for 2 minutes. Stir in tomato paste, diced tomatoes, carrot and bay leaves. Bring to a boil and cover. Reduce heat to low and cook for 1 hour. Season to taste with sea salt and pepper and remove carrot (discard). Just before using, stir in basil leaves.
Preheat oven to 450 degrees. Lightly flour a round baking stone or lightly oil a pizza tin. Punch down dough and, on a lightly floured surface; roll out to the size of the stone or tin. Transfer dough to the prepared stone and spread sauce over the crust, leaving about 1 inch around the rim. Drizzle with oil and bake for about 30 minutes, until the crust is golden brown. Remove from oven and allow to cool for about 10 minutes before slicing. 

Makes 1 large pizza. 

BW-Classes

Frey Vineyards
Olivado
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 The Fruit Company

 

 

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