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Rectangular slices of thick, homemade Trenton Tomato Pie with melted cheese and rich tomato sauce are arranged on a wooden cutting board. The golden crust shines and some pizza slices are slightly overlapping for a classic, rustic touch.
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Trenton Tomato Pie

Trenton Tomato Pie is a bold and crispy twist on classic pizza! Sweet roasted tomatoes, melty mozzarella, and a golden crust come together for a deeply savory, nostalgic flavor punch.
Course Dinner
Cuisine American
Keyword pizza recipes, Trenton Tomato Pie
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 255
Author Erren Hart

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
US Customary - Metric

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 12x18 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!

Notes

Erren's Top Tips

Pre-roast those tomatoes
 This 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.

Nutrition

Calories: 255 | Carbohydrates: 35g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 877mg | Potassium: 277mg | Fiber: 2g | Sugar: 10g | Vitamin A: 713IU | Vitamin C: 9mg | Calcium: 153mg | Iron: 2mg