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Tomato Pie
Bread

Tomato Pie

By October 12, 2021December 27th, 2022No Comments

Tomato Pie

Tomato Pie is similar to pizza with a bready crust made of frozen bread dough and topped with a simple, no-cook tomato sauce and parmesan cheese.
Plan Ahead
The tomato sauce ingredients are mixed together and refrigerated overnight to allow all of the flavors to come together. The frozen bread dough also needs time to thaw to room temperature.
Pro Tip
To thaw the dough, place two 1lb frozen dough loaves into a gallon-sized Ziplock bag and refrigerate overnight. When ready to use, remove from the refrigerator and allow the dough to come to room temperature for at least 3 hours prior to baking.
Dough for tomato pie pressed into a baking pan

Frozen bread dough is thawed in the refrigerator overnight then pressed into a well-oiled 13×18 inch sheet pan.

Tomato pie topped with tomato sauce and parmesan cheese before baking

The tomato sauce is made 1-2 days in advance by simply combining all of the ingredients and allowing the flavors to meld together in the refrigerator for at least 12 hours. After a quick stir, the tomato sauce is spread over the bread dough then sprinkled with parmesan cheese.

Baked tomato pie cut into slices

The tomato pie is baked for 20-25 minutes until the edges of the crust are dark brown then the pie is cut into large squares.

Slice of tomato pie on a white plate garnished with fresh basil

Tomato pie is typically cooled completely and served at room temperature but it’s also good while still warm right out of the oven.

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Tomato Pie
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Tomato Pie

Yield

12

servings
Prep time

20

minutes
Cook time

25

minutes
Total time

45

minutes

A pizza-like bread made with frozen bread dough and topped with a simple, no-cook tomato sauce and parmesan cheese.

Ingredients

  • For the Tomato Sauce

  • 3 cloves garlic, minced

  • 2 teaspoons sugar

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon oregano

  • 3 tablespoons olive oil

  • 1 (6-oz) can tomato paste

  • 1 (28-oz) can crushed tomatoes

  • For the Assembly

  • 2 tablespoons olive oil

  • 2 lb frozen bread dough, thawed

  • 1/2 cup grated parmesan or romano cheese

Directions

  • In a medium bowl, stir together garlic, sugar, salt, black pepper, oregano, and 3 tablespoons olive oil. Add tomato paste and crushed tomatoes then stir until well combined. Cover and refrigerate for at least 12 hours and up to 2 days.
  • Preheat the oven to 450 F and grease a 13×18 inch sheet pan with 2 tablespoons of olive oil.
  • Press the thawed bread dough into the greased pan until it is evenly distributed then spread with about 3 cups of the prepared tomato sauce.
  • Sprinkle with grated cheese and bake for 20-25 minutes, until the edges of the crust are dark brown.

Notes

  • Store in an airtight container in the refrigerator for up to 5 days.
  • The tomato sauce is adapted from the Perreca’s Bakery recipe.

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