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Philly tomato pie

For those who want pizza but no dairy, here's an option
Philly tomato pie
No dairy? No problem. Photo: Willy Grant

I cannot eat dairy, but I feel like I’m missing out on pizza.  On occasion, I will make a Philly Tomato Pie.

PHILLY TOMATO PIE

For the dough

3 ½ cups of flour

2 tsp salt

1 tsp of rapid-rise yeast

2 ¼ Tbsp of olive oil

1 cup plus 6 Tbsp of water

 

2 Tbsp of olive oil

2 Tbsp of flour

 

For the sauce

2 Tbsp of olive oil

2 Tbsp of unsalted butter

3 to 4 cloves of grated garlic

1 Tbsp of dried oregano

1 tsp of red pepper flakes

1 can of tomatoes, 28 ounces, blitzed in the blender

1 tsp to 1 Tbsp of sugar, depending on acidity of tomatoes

2 shallots, diced

Salt and pepper to taste

 

Combine flour, salt and yeast in your mixer fitted with a dough hook.  Add in olive oil and water.  Knead dough on the lowest speed for 3 minutes.  Let dough rest for 10 minutes, then continue to knead dough on the lowest speed for 10 minutes.  Dough should be fully combined and elastic.  It should pull away from the side of the bowl, but stick to the bottom.  Remove dough hook, cover bowl tightly with plastic wrap and stick in your fridge for 24 hours.  Remove dough from fridge.  Grease baking sheet with 2 Tbsp of olive oil.  Take ball of dough and put onto a floured surface.  Shape into a flat rectangle (same shape as pan).  Coat the flat of dough with olive oil.  Cover with plastic wrap and let dough rise for two hours.  Punch down dough on sheet and stretch to spread to the corners of the pan.  Cover with plastic wrap and continue to let rise for one additional hour. Once dough has risen, dock dough with your fingers and use your hands to create a ridge around edge of pan.

 

Make sauce while dough is resting in fridge over night. 

 

Heat olive oil in a medium sized sauce pan over medium-high heat.  Add butter.  Once butter has melted, add garlic, oregano and pepper flakes.  Stir for one minute and add shallots.  Add tomatoes and sugar.  Bring to a simmer, reduce heat and continue to cook for 40 to 50 minutes.  Stir occasionally.  Sauce should be thick.  Add salt and pepper to taste once sauce has reduced.  Put sauce in fridge and allow to cool while dough rises. 

 

Once dough is ready to go, spread sauce over dough to edge.  Bake at 450 F for 20 to 22 minutes.  Rotate your pan halfway through cooking.  Remove from oven when done, allow to cool before slicing.  Serve. 

 





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