- Serves: 4-6 people
- Course: Antipasto / Primo Piatto
- Prep and Cooking Time: 75 minutes
If you follow our blog, you know we’ve spent some time at Tre Mari Bakery lately. It took a few trips to get the full story for our feature article about a family business that’s now it its sixth decade.
On one of our first trips I picked up a bag of pizza dough, which they make fresh daily. I remembered my cousin Julie had recommended it a few times, she uses it to make a kind of rustic, home-style pizza that was a standard at family get-togethers when we were kids. It was usually served at room temperature, as an antipasto.
Anyway Julie’s kids love it, and sure enough so does my almost-two-year-old son, Massimo (not to mention my wife, Steph), so it has quickly become a staple at our place, too. With a salad it’s a great weeknight dinner or weekend lunch that takes about the same amount of time as delivery pizza – but it’s healthier, cheaper and tastes a lot better.
I make it the traditional way with strained, crushed tomatoes, but if you want an even quicker recipe Tre Mari sells their own brand of pizza sauce that’s similar in taste. Here’s the recipe, with a few additional notes below. Hope you enjoy it – feel free to leave comments or ask questions!
- 1 bag of pizza dough
- 1 can of whole plum tomatoes (ideally good quality Italian ones)
- Half a ball of fresh mozzarella
- A few sprigs of fresh basil, washed
- Olive oil
- Toss a little flour on a flat surface like a cutting board, and empty the dough onto it. Sprinkle a little more on the flour, then gently roll around until the dough is lightly dusted in flour. Place in a bowl, covered, for 30 minutes (see note below on dough temperature).
- Meanwhile, empty tomatoes into a bowl and crush thoroughly. I prefer to do this by hand so it’s a bit more rustic, but you can use a blender if you like it smooth.
- Stain the sauce through a sieve or colander to remove excess water. Lightly season with salt, QB.
- Cut the mozzarella into 4-6 thin slices, depending on how big you like them.
- Once dough has rested 30 minutes, line a 14˝ x 10˝ inch pan with olive oil, and spread out the dough (see note on pan size). Cover again and let stand another 30 minutes. Then spread out the dough till it fills the pan. Don’t worry if it’s not perfectly even – some irregularity makes it nice and rustic.
- Preheat oven at 425 F.
- Evenly spread the tomato sauce over the dough; add the cheese and half the basil.
- Bake for approximately 15 minutes, until it’s golden brown on the bottom.
- Sprinkle the remaining basil on as soon as you pull it out lightly press the leaves into the sauce.
Let it rest for at least a few minutes before serving. You can even serve it room temperature.
- Dough should be room temperature when you start, otherwise it won’t rise. Take it out of the fridge thirty minutes before you begin this recipe.
- I use a 14˝ x 10˝ but you can use a slightly bigger or smaller one, depending on how thick you like it.
- You only need half a can of tomatoes for this recipe, so instead of dumping the water after step 3, I add it back to the rest of the leftover tomato and an use it to make tomato sauce. It keeps in the fridge for a few days.