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And Honest Question: What Do You Call Pizza Without Cheese?
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Tomato Pie. For fanatics of regional pizza styles, tomato pie can be a bit of a hard sell. Seldom found in the case at an actual pizzeria, these golden crisp dough slabs blanketed in a thick layer of tomato sauce are popular throughout the Northeast and Mid-Atlantic. Though tomato pie may be made with a small amount of pecorino cheese, either in the sauce itself or sprinkled on top after baking, there is no mozzarella, brick cheese, or Provel to be found on this slice. You can see why it’s often referred to, chiefly by detractors, as "pizza without cheese." Read More >>
Welcome to Off the Eaten Path, a series where our Test Kitchen creator Noah Tanen dives deep into regional recipes. Next up? Tomato Pie.
For fanatics of regional pizza styles, tomato pie can be a bit of a hard sell. Seldom found in the case at an actual pizzeria, these golden crisp dough slabs blanketed in a thick layer of tomato sauce are popular throughout the Northeast and Mid-Atlantic. Though tomato pie may be made with a small amount of pecorino cheese, either in the sauce itself or sprinkled on top after baking, there is no mozzarella, brick cheese, or Provel to be found on this slice. You can see why it’s often referred to, chiefly by detractors, as "pizza without cheese."
