Tomato Pie with Spicy Tomato Sauce & Basil Parm Snow

Serves: 4–6
Prep Time: 30 minutes (plus dough resting)
Cook Time: 40 minutes
Total Time: About 1½ hours
Make-Ahead: Sauce can be made up to 3 days ahead

Ingredients

Spicy Tomato Sauce

• 2 tablespoons olive oil

• 3 cloves garlic, thinly sliced

• 1½ teaspoons dried oregano

• ½–1 teaspoon red pepper flakes (to taste)

• 2 tablespoons tomato paste

• 2 (14.5 oz) cans fire-roasted crushed tomatoes

• 1 tablespoon balsamic vinegar

• 1 teaspoon sugar

• Kosher salt, to taste

For the Pie

• 1 ball of pizza dough (store-bought or homemade)

• Olive oil, for the pan and hands

• ½ cup freshly grated Parmesan, plus more for topping

• Fresh basil leaves, torn

Instructions

1. Make the Sauce

• Heat olive oil in a medium saucepan over medium heat.

• Add garlic and cook, stirring, for about 3 minutes until fragrant but not browned.

• Stir in oregano and red pepper flakes; cook for another 3 minutes to toast the spices and wake them up.

• Add tomato paste and cook for 3 more minutes, stirring often, until it deepens in color.

• Pour in the fire-roasted tomatoes. Add balsamic vinegar, sugar, and a big pinch of salt. Stir well & adjust for taste.

• Bring to a simmer, reduce heat to low, and cook uncovered for 20 minutes, stirring occasionally.

• Let the sauce cool for 30 minutes to thicken and deepen. (It gets better as it sits.)

2. Prep the Dough

• Generously oil a quarter sheet pan (or any small sheet tray).

• Place the dough in the pan and gently stretch it to fit—don’t force it, just encourage it.

• Cover loosely and let it sit at room temp while the oven preheats to 450°F (232°C). The dough will relax and fill the corners.

3. First Bake

• Once the dough has settled in, spoon a generous layer of the cooled tomato sauce over the top—edge to edge.

• Bake for 15 minutes until the crust begins to set and the bottom starts to crisp.

4. Sauce & Parm Round Two

• Remove from the oven. Spoon on a second, thinner layer of sauce.

• Shower with a heavy hand of grated Parmesan.

• Return to the oven and bake for another 5 minutes until the cheese melts and the edges go deep golden brown.

5. Finish Strong

• Let the pie rest for 5 minutes before slicing.

• Top with more Parm and torn fresh basil. If you're extra, drizzle with good olive oil or a few chili flakes.