Homemade Philadelphia Tomato Pie-Style Pizza
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Homemade Philadelphia Tomato Pie-Style Pizzan at home. For 85 cents per serving, you get a side dish that serves 5. One portion of this dish contains about 15g of protein, 13g of fat, and a total of 541 calories. This recipe from Serious Eats requires onion, water, olive oil, and sugar. 284 people found this recipe to be flavorful and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 88%, this dish is amazing. Roasted Tomato Pizza with Fresh Basil and Homemade Pizza Sauce, PHILADELPHIA Fruit Pizza, and PHILADELPHIA Fruit Pizza are very similar to this recipe.
Servings: 5
Ingredients:
1 (28-ounce) can whole peeled tomatoes, roughly pureed in a food processor or blender
500 grams (17.5 ounces, about 3 1/2 cups) all-purpose flour
4 cloves garlic, grated on a microplane grater
Kosher salt
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1/2 ounce finely grated Pecorino Romano cheese
1 teaspoon red pepper flakes
10 grams (0.35 ounces, about 2 teaspoons) salt
1 shallot or small onion
1 tablespoon sugar
2 tablespoons unsalted butter
325 grams (11.5 ounces, about 1 cup plus 6 tablespoons) water
5 grams (0.175 ounces, about 1 teaspoon) rapid-rise yeast
Equipment:
stand mixer
bowl
whisk
plastic wrap
mixing bowl
sauce pan
baking sheet
oven
frying pan
Cooking instruction summary:
Procedures 1 Combine flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Whisk to combine. Add olive oil and water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes, then knead once more on low speed for 10 minutes. Dough should pull away from sides of bowl but stick to bottom. 2 Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours and up to 24. Meanwhile, make the sauce. 3 For the Sauce: Heat olive oil and butter in a medium saucepan over medium-high heat until butter melts. Add garlic, oregano, and pepper flakes. Cook, stirring constantly, until softened and fragrant, about 1 minute. Add tomatoes, sugar, and whole shallot. Bring to a bare simmer and cook, stirring occasionally, until rich and thick, about 45 minutes. Season to taste with salt. Allow to cool in fridge while dough rises. 4 Two hours before baking, remove dough from fridge. Generously grease the inside of a 13- by 18-inch rimmed baking sheet with olive oil (about 3 tablespoons). Turn dough out onto lightly floured surface. Form into flat ball and transfer to baking sheet. Using your hands, coat the ball on all sides with olive oil. Loosely cover the baking sheet with plastic and let dough rise in a warm spot for 1 hour. The dough should spread out . 5 Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer. Meanwhile, adjust oven rack to upper middle position and preheat oven to 450°F. When dough has risen, gently dock center with finger tips and use your hands to create a risen ridge about 1-inch wide around the edge. 6 Spread sauce generously over dough, leaving the raised 1-inch edge un-sauced. Bake until edges are light golden brown and crisp, about 20 minutes total, rotating pan once half way through baking. Remove from oven and allow to cool at room temperature for at least 15 minutes. Sprinkle with Romano cheese, cut into slices, and serve.
Step by step:
1. Combine flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment.
2. Whisk to combine.
3. Add olive oil and water. Knead on low speed just until dough comes together, about 3 minutes.
4. Let dough rest for 10 minutes, then knead once more on low speed for 10 minutes. Dough should pull away from sides of bowl but stick to bottom.
5. Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours and up to 2
6. Meanwhile, make the sauce.
For the Sauce
1. Heat olive oil and butter in a medium saucepan over medium-high heat until butter melts.
2. Add garlic, oregano, and pepper flakes. Cook, stirring constantly, until softened and fragrant, about 1 minute.
3. Add tomatoes, sugar, and whole shallot. Bring to a bare simmer and cook, stirring occasionally, until rich and thick, about 45 minutes. Season to taste with salt. Allow to cool in fridge while dough rises.
4. Two hours before baking, remove dough from fridge. Generously grease the inside of a 13- by 18-inch rimmed baking sheet with olive oil (about 3 tablespoons). Turn dough out onto lightly floured surface. Form into flat ball and transfer to baking sheet. Using your hands, coat the ball on all sides with olive oil. Loosely cover the baking sheet with plastic and let dough rise in a warm spot for 1 hour. The dough should spread out .
5. Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer. Meanwhile, adjust oven rack to upper middle position and preheat oven to 450°F. When dough has risen, gently dock center with finger tips and use your hands to create a risen ridge about 1-inch wide around the edge.
6. Spread sauce generously over dough, leaving the raised 1-inch edge un-sauced.
7. Bake until edges are light golden brown and crisp, about 20 minutes total, rotating pan once half way through baking.
8. Remove from oven and allow to cool at room temperature for at least 15 minutes. Sprinkle with Romano cheese, cut into slices, and serve.
Nutrition Information:
covered percent of daily need
