A cheesy and delicious New Jersey classic!
BASIC PIZZA DOUGH:
3 1/4 cups all purpose flour (plus extra for dusting)
2 teaspoons instant or rapid-rise yeast
1 tablespoon sugar
1 tablespoon Kosher salt
1 cup warm water
1/4 cup dry white wine (room temperature)
2 tablespoons extra-virgin olive oil (plus 1 teaspoon)
FOR THE TOMATO PIE:
6 Roma tomatoes (halved and cored)
1/4 cup olive oil
2 teaspoons fresh thyme (plus additional to garnish)
2 cups Basic Tomato Sauce (http://abc.go.com/shows/the-chew/recipes/basic-tomato-sauce-mario-batali)
2 tablespoons sugar
1/2 cup cornmeal (to dust)
2 cups fresh mozzarella cheese (torn)
1/4 cup anchovies (to garnish)
Kosher salt and freshly ground black pepper (to taste)
For the Basic Pizza Dough: In a large bowl, add the flour, yeast, sugar, and salt, and mix to combine. Make a well in the center of the dry ingredients and add the warm water, wine, and olive oil. Using a wooden spoon, stir the wet ingredients into the dry until the mixture is too stiff to stir, then mix with your hands in the bowl until the dough comes together and pulls away from the sides of the bowl.
Lightly dust a work surface with flour and turn out the dough. Knead gently, dusting the work surface lightly with more flour as necessary, for 5 minutes, or until the dough is smooth, elastic, and only slightly sticky.
Oil a large clean bowl, add the dough, and turn to coat. Cover the bowl with plastic wrap or a kitchen towel, set in a warm part of the kitchen, and let the dough rise until doubled in size, about 1 hour. Punch down the dough, and it is ready to use.
For the Tomato Pie: Preheat the oven to 350ºF. Line a baking sheet with a silicon mat or parchment paper.
On the baking sheet, place the tomatoes and drizzle with olive oil. Sprinkle with thyme and season with salt and pepper. Roast for 30 minutes. Remove from oven and set aside. Turn the oven up to 450˚F.
In a large sauce pot over medium heat, add the tomato sauce. When cooled, cut the roasted tomatoes into chunks and add the tomato chunks and the sugar to the sauce.
Spray a 12 x 18-inch rimmed baking sheet with olive oil and dust lightly with cornmeal.
On a lightly floured surface with a rolling pin, roll out the dough to a rough rectangle and fit into the rimmed baking sheet, pressing it out to fill. Spread the mozzarella over the dough, then top with the tomato sauce. Season with salt and pepper. Bake for 20 to 25 minutes, until the crust is golden and center is cooked through. Garnish with additional thyme and anchovies. Season with salt and pepper. Slice and serve.
Tip: Purchase fresh pizza dough from a local pizza shop for an easy store-bought solution.