Italian tomato pie

For a similarly named dish from the American south, see Southern tomato pie.
Tomato pie
Type Pizza
Place of origin United States
Serving temperature Room temperature
Main ingredients Focaccia-like dough, tomato sauce, romano cheese
Cookbook: Tomato pie  Media: Tomato pie

Italian tomato pie[1] is a type of pizza created in the late 19th century by Italian-American populations. It derives from Sicilian pizza, and is found in predominantly Sicilian-American communities. What distinguishes tomato pies from pizza is the preparation process: cheese and other toppings are added on first, then the tomato sauce.[2][3]

Preparation

The basic recipe for tomato pie calls for a thick, porous, focaccia-like dough covered with tomato sauce, which is sprinkled with grated romano cheese. Many bakeries and pizzerias have their own variations. Pizza adds tomato sauce before adding cheese and other toppings while tomato pies add the tomato sauce after cheese and other toppings.[2][3] It is not usually served straight from the oven, but allowed to cool and then consumed at room temperature or reheated. Like Sicilian pizza, tomato pie is baked in a large aluminium pan and served in square slices.

As evidenced by period photographs of O'scugnizzo's Pizza in East Utica, New York, tomato pie was sold as early as 1914. Along with chicken riggies and Utica greens, tomato pie is regarded as an idiomatic part of Utica Italian-American cuisine. The Trenton tomato pie may even predate the Utica variety. Joe's Tomato Pie (now defunct) was first opened in 1910. Papa's Tomato Pies, whose proprietor learned the trade at Joe's, was opened two years later in 1912.[4]

See also

References

Wikibooks Cookbook has a recipe/module on
  1. ↑ Berman, Eleanor (2000). Away for the Weekend: New York. Crown. ISBN 9780609805961.
  2. 1 2 "Holly Eats". Retrieved 2012-04-12.
  3. 1 2 Joshua Lurie (2008-06-23). "De Lorenzo's Tomato Pies: Trenton vs. Robbinsville". Retrieved 2012-04-12.
  4. ↑ A Slice of Heaven: American Pizza Timeline
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