Trenton Tomato Pie Pizza
A classic Trenton-style pizza featuring crushed San Marzano tomatoes over melted mozzarella cheese on a perfectly crispy crust. This reverse-style pizza puts the cheese under the tomatoes for a unique and delicious twist on traditional pizza.
Ingredients
- •1 can (28-ounce) can whole peeled tomatoes (preferably San Marzano)
- •¾ teaspoon kosher salt
- •8 ounces Food Processor Pizza Dough or prepared pizza dough, room temperature
- •¼ cup All-purpose flour (for surface)
- •5 ounces part-skim milk mozzarella, shredded (about 1 1/2 cups), divided
- •¾ teaspoon extra-virgin olive oil
- •¼ teaspoon Crushed red pepper flakes (for serving; optional)
- •1 piece A pizza stone or 2 stackable rimmed baking sheets
Cooking Instructions
- 1.
Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500°F at least 1 hour.
60 min
- 2.
Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.
5 min
- 3.
Roll out dough to a 14" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.
10 min
- 4.
Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.
5 min
- 5.
Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10-12 minutes.
12 min
- 6.
Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using.
2 min
