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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Utica Tomato Pie/L&B Style Pizza Recipe

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This recipe for Utica Tomato Pie/L&B Style Pizza is from Our Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 recipe of pan pizza dough full risen through all steps and in pan ready to go
1 batch of Utica Tomato Pie (recipe follows)
Freshly grated Pecorino Romano sauce to taste
Sauce:
28 oz. can of whole peeled tomatoes, such as Red Pack quickly pulsed in a food processor
2 tablespoons of tomato paste
2 tablespoons of olive oil
1 ½ teaspoons of minced garlic
1 whole anchovy chopped up
1 ½ tablespoons of sugar
¾ teaspoon of salt
Black pepper to taste and a pinch of oregano
Directions:
Directions:
Combine oil, anchovy, and tomato paste to a medium sauce pan and turn heat to medium. Cook a few minutes to cook garlic and paste. Stir with wooden spoon to avoid sticking.
Add tomatoes and a little water from can. Add salt, sugar, oregano, black pepper to taste, and stir. Put lid on and cook about 15 minutes. Remove lid and stir. Cook another 10 minutes or so until sauce is fairly thick.
Spoon sauce all over the risen dough and cover pizza until almost to edges. You may or may not need all the sauce. It is supposed to be saucy. Sprinkle lots of grated cheese all over sauce and bake for 20 minutes at 450 degrees on lower third baking rack. Remove and allow tomato pie to cool. Cut into squares and serve at room temperature.
*To recreate L&B Spumoni Garden’s style pizza, lay ½ pound of sliced commercial mozzarella cheese on dough and then the sauce and grated cheese. Bake about 28 minutes total instead of 20.

 

 

 

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