Tomato pie is a pizza-like food that is common in Italian-American populations, usually served at room temperature instead of hot. It is also known as "sheet pizza" since it is usually made from a pre-rolled rectangle of pizza dough placed in a tray before baking. It is significantly larger in area and less expensive than pizza and may be sold in quarters. A Pizza Margherita made in Naples (Napoli), Italy Pizza (IPA pronunciation: ) is the name of an oven-baked, flat, usually round bread covered with tomato sauce and cheese with optional toppings. ...

One piece of a typical tomato pie

"Tomato pie" is not made with fresh tomatoes, and the name "pie" most likely derives from the term pizza pie. Pieces are cut in squares, much like they are on a Sicilian pizza. Tomato pie is technically not pizza: the word pizza means "beak" in Italian and describes the beak-like shape of the more common Neapolitan slice of pizza. Image File history File linksMetadata TomatoPie. ... Binomial name Solanum lycopersicum L. Percentages are relative to US RDI values for adults. ... This article is about the bread pie. ... A Pizza Margherita made in Naples (Napoli), Italy Pizza (IPA pronunciation: ) is the name of an oven-baked, flat, usually round bread covered with tomato sauce and cheese with optional toppings. ...

The basic recipe features pizza dough covered with a thick tomato sauce, and then sprinkled with grated romano cheese. Every bakery and pizzeria has its own variation on this basic recipe. Tomato Pie is most commonly found in the Northeastern United States, especially in the Italian bakeries of Utica, NY and Philadelphia, PA. Romano cheese is a type of cheese that is known for being very hard, salty and sharp. ... Pepperoni is one of the most popular toppings on American pizzas. ... Northeast is the ordinal direction halfway between north and east. ...

Tomato Pie Recipe

• 3 tbsp. extra-virgin olive oil
• 2 cloves garlic
• 1 28-to-32-oz. can crushed tomatoes
• 1 tsp. dried oregano
• salt and pepper to taste
• 1 lb. pizza dough
• 3 tbsp. grated Pecorino Romano cheese

Preheat oven to 450°F. Stretch the pizza dough to cover a greased cookie sheet. Dough should be fairly thick (about 3/4 inch). Allow the dough to rise a bit while the sauce is cooking. Heat a saucepan on medium, add the olive oil and garlic, and sauté until the garlic is just golden. Add crushed tomatoes and oregano. Cook until the sauce is thickened, about 15-20 minutes. Cool the sauce to room temperature. Top the pizza dough with the sauce and then bake in 450°F oven for about 15-20 minutes. After removing the pie from the oven, sprinkle with the cheese. Let the pie cool to room temperature before eating. Binomial name Allium sativum L. Percentages are relative to US RDI values for adults. ... Binomial name Origanum vulgare L. Oregano (Origanum vulgare) is a species of Origanum, native to Europe, the Mediterranean region and southern and central Asia. ... Pecorino Romano cheese Pecorino Romano is a hard, salty Italian cheese, suitable primarily for grating, made out of sheeps milk (the word pecora, from which the name derives, means in fact sheep). ...

Recipe by Frank DuRoss Jr.