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This crispy, saucy Trenton Tomato Pie Pizza is layered in reverse with sweet roasted tomatoes and gooey cheese – Pizza night upgraded!
Know Before You Scroll
Serves
6 people
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Flavor Profile
Think crispy-bottomed crust, sweet caramelized tomatoes, melty mozzarella, and a rich, slightly tangy tomato-on-top finish. It’s pizza—but flipped and full of flavor.
Difficulty Level
Easy to medium. It’s mostly hands-off, but you’ll want to keep an eye on roasting and baking times for that perfect texture.
Equipment Needed
Baking sheet, silicone mat or parchment paper, pot, knife, spoon, cooking spray, oven.
Top Tip
Roast those tomatoes low and slow—don’t skip it! It brings out a jammy, deep flavor that really makes the sauce sing.
Time-Saving Tips
Use store-bought tomato sauce and pre-shredded mozzarella. Still delicious, zero judgment.
Ingredient Swaps
No Roma tomatoes? Use any plum tomatoes or even canned whole peeled tomatoes in a pinch—just drain them well before roasting.
Storage Tips
Trenton Tomato Pie, Jersey Girl Approved
Confession time—I’m a Jersey girl, and somehow I just discovered Trenton tomato pie. I lived 15 minutes from Trenton for eight years! How did I miss this gem for so long?! This pizza flips the script in the most delicious way: cheese first, sauce on top, and a crust that’s crisp and perfectly chewy.
When I was developing this recipe, I started with a regular sauce—it was good, but something was missing. Then, to really amp up the flavor, I tried roasting tomatoes with olive oil and a little seasoning and mixing them into the sauce. It’s simple but seriously game-changing—rich, slightly sweet, and totally worthy of pizza night status. I used my easy homemade tomato sauce and go-to pizza crust, but store-bought totally works. The best part? Mixing in those roasted tomatoes adds depth and flavor to even jarred sauce, so you get big flavor with minimal effort.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
How To Make Trenton Tomato Pie
1
Roast the Tomatoes
Start by preheating your oven to 350°F. Line a baking sheet with parchment or a silicone mat, and slice up 4 Roma tomatoes. Lay them out in a single layer, then sprinkle with kosher salt, freshly ground black pepper, and a light drizzle of olive oil.
Roast those beauties for 30 minutes until they’re soft, caramelized, and kind of jammy. Yes please.
2
Make the Sauce Extra Special
While those are roasting, warm up 2 cups of tomato sauce in a large pot over medium heat. Once the tomatoes are done, chop them roughly and stir them into the sauce with 2 tablespoons of sugar.
This is where the magic happens—roasty tomato sweetness meets saucy goodness.
3
Get That Crust Ready
Crank your oven up to 450°F. Grab a 12×18 inch rimmed baking sheet and spray it with cooking spray, then dust it lightly with cornmeal.
Roll out 1 pound of pizza dough and press it right into the pan, stretching it to fit edge to edge. Rustic edges? Totally fine.
4
Layer Like a Jersey Pro
Here’s the twist—mozzarella goes first! Sprinkle 2 cups of shredded full-fat mozzarella over the dough. Then spoon that sweet tomato sauce right on top. Yes, sauce on top. That’s the Trenton way.
5
Bake to Golden Perfection
Pop it into the oven and bake for 20 to 25 minutes, until the crust is golden and crispy and the center is bubbling and hot.
It should smell like you’re winning at life right now.
6
Slice and Serve
Let it cool just a bit, slice into squares, and serve warm. Crunchy crust, gooey cheese, roasted tomato richness—this is not just pizza. This is Trenton Tomato Pie.
Recipe
Trenton Tomato Pie
Ingredients
- 4 Roma tomatoes (cored and sliced)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 cups Tomato Sauce (see below)
- 2 tablespoons sugar
- Cornmeal for dusting
- 1 lb Pizza Dough
- 2 cups shredded full-fat mozzarella cheese
Instructions
- Preheat your oven to 350°F/175°C and line a baking sheet with a silicone mat or parchment paper.
- Arrange the tomato slices on the sheet, then sprinkle with salt and pepper and lightly drizzle with olive oil. Roast for 30 minutes until softened and slightly caramelized.
- Increase the oven temperature to 450°F/230°C.
- Meanwhile, warm the tomato sauce in a large pot over medium heat. Roughly chop the roasted tomatoes and stir them into the sauce along with the sugar.
- Prepare a rimmed baking sheet (approximately 12×18 inches) by spraying it with cooking spray and dusting it lightly with cornmeal.
- Roll out your pizza dough into a rectangle and press it into the baking sheet, stretching it to fit. Evenly scatter the mozzarella over the dough, then spoon the tomato sauce on top.
- Bake for 20–25 minutes, or until the crust turns golden and the center is perfectly cooked. Slice into portions and serve warm. Enjoy!
Tips
Erren’s Top Tips
Pre-roast those tomatoesThis step might seem extra, but it deepens the flavor big time. Roasting concentrates the sweetness and keeps the sauce from turning watery. Use parchment or a silicone mat
This makes cleanup a breeze and prevents any tomato juices from sticking or burning during the roast. Don’t skip the cornmeal
Dusting the baking sheet with cornmeal gives you that classic crispy-bottomed pizza shop crust. So good. Room temperature dough = less stress
Cold dough is stubborn and snaps back. Let your dough rest at room temp for 30 minutes so it rolls out easily and stretches without tearing. Go full-fat mozzarella
It melts smoother, tastes richer, and gives that gooey layer we all love under the sauce. Watch the edges
The bottom should be golden and the edges lightly crisped. If your center is still soft but the top is browning fast, loosely tent with foil and bake a few more minutes.
Storage & Freezing Instructions
To Store:Let the pie cool completely. Wrap slices in foil or store in an airtight container in the fridge for up to 4 days. To Reheat:
Reheat in a 375°F oven for 8–10 minutes to get that crust crisp again. Microwave works in a pinch but expect a softer crust. To Freeze:
Once fully cooled, freeze individual slices wrapped in foil and placed in a freezer-safe bag. Freeze for up to 2 months.
Reheat straight from frozen at 400°F for 15–20 minutes.
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FAQs
What makes Trenton Tomato Pie different from regular pizza?
The sauce goes on top of the cheese, not underneath. This method gives the crust a crispier texture and highlights the tomato flavor.
Can I use store-bought dough?
Absolutely. Store-bought pizza dough works perfectly and makes this recipe weeknight-friendly.
What kind of tomatoes are best?
Roma tomatoes are ideal—they’re meatier and less watery. But plum tomatoes or drained canned whole tomatoes also work.
Can I make this on a pizza stone or in a cast iron pan?
A baking sheet is more traditional for Trenton Tomato Pie, but you can use a stone or cast iron if you preheat it well and adapt the shape.
Is it okay to use pre-shredded cheese?
Yes, but freshly shredded mozzarella melts better. Pre-shredded works in a pinch, just check for anti-caking agents that can affect melting.
Can I add toppings?
You sure can. While traditional Trenton Tomato Pie is usually just cheese and sauce, thinly sliced onions, sausage, or roasted garlic are all fair game.
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