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Trenton Tomato Pie Pizza Recipe

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This recipe for Trenton Tomato Pie Pizza, by , is from The Blaese 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!

Elise Blaese


1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)
3/4 teaspoon kosher salt
8 ounces pizza dough, room temperature
All-purpose flour (for surface)
5 ounces part-skim milk mozzarella, shredded (about 1 1/2 cups), divided
3/4 teaspoon extra-virgin olive oil
Crushed red pepper flakes (for serving; optional)

Food Processor Pizza Dough

3/4 teaspoon active dry yeast
1/2 teaspoon fine sea salt
1 2/3 cups bread flour, plus more for surface

1) Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500F at least 1 hour.
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.
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.
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) Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 1012 minutes.
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.

Food Processor Pizza Dough

1) Pulse yeast, salt, and 1 2/3 cups flour in a food processor until combined. With the motor running, add 3/4 cup 100F110F water and process until a ball forms, about 30 seconds.
2) Turn dough out onto a lightly floured work surface; it should look slightly shaggy and stick to the counter (if dough is too dry, add more warm water by the teaspoonful until tacky). Knead until dough becomes smooth and elastic, about 5 minutes. Divide into 2 balls (each will make a 1214" pizza).
3) Transfer balls to separate large resealable containers or bags. Chill at least overnight and up to 2 days.

Dough can be made 3 months ahead; tightly wrap balls in plastic and freeze.




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