Crispy Tomato Pie (Shortcut Apizza-Style)
Kind Of Like New Haven, Connecticut Pizza
This Crispy Tomato Pie is made with a thin Pillsbury crust, my oregano tomato sauce, olive oil, and just a light sprinkle of Parmesan for that perfect no-heavy-cheese situation. Baked hot and fast until golden and crackly, it’s a simple, saucy pie that’s all about big flavor and crispy edges.
One of the first times Mr. Tipsy and I hung out, about 25 years ago, we picked up one of those buy-one-get-one free pizza specials from a local place. I should have known right then we’d make great life partners, because while I love cheese, I don’t love all the cheese on pizza. I was always going for those pieces where the sauce got a little burnt on the edges, and he was more than happy to take the cheesy slices while I happily ate the crust and saucy parts.
I’ve also always loved those gooey middle pieces of a Chicago tavern-style pizza, where the top is a little soft and saucy but the bottom still has that crunch. It’s kind of the best of both worlds, and that’s really what inspired me to start making this at home. I didn’t even have a name for it back then, I just called it tomato pie and kept making it over and over.
It also didn’t hurt that it was a little cheaper to make since you don’t need a ton of cheese or fancy ingredients. For years I used my favorite marinara from Aldi, which always worked great. Recently I made my own pizzeria-style sweet oregano tomato sauce and knew I had to try it with this.
Gave It A Go
I tested it out using my old method with the new sauce, and it turned out to be the perfect combination. The sauce caramelizes beautifully, the crust gets crispy, and it has that exact balance of saucy, crunchy, and just a hint of cheese that I’ve always loved.
A Taste Of Connecticut
Let me preface this with saying I have never been to Connecticut. When I’ve made this for people, someone always ends up saying it reminds them of that New Haven, Connecticut style pizza. You know one with the thin crust, barely any cheese, and the sauce really taking center stage. Remember the movie Mystic Pizza? I didn’t even realize that was a “thing” when I first started making this years ago, I just knew I liked pizza this way, but it makes sense because this has that same crispy, slightly charred, tomato-forward vibe.
A History Lesson, Thanks To The Interent
That style of pizza, called “apizza” (pronounced ah-beetz), comes from New Haven, Connecticut and dates back to Italian immigrants in the early 1900s. It’s traditionally cooked in coal-fired ovens and is known for its thin, crisp crust, charred edges, and very light use of cheese. Sometimes just a sprinkle of Parmesan or none at all. One of the most famous versions is the tomato pie, which is exactly what this is inspired by. It is simple ingredients, bold flavor, and letting the sauce and crust do all the work.
I Do Not Claim This As Authentic
Now let me just say, I am in no way claiming this is an authentic New Haven-style pizza. Those are made in coal-fired ovens with techniques that have been perfected for generations. This is my Tipsy shortcut, home kitchen version using what I have on hand. This is just my personal take on a tomato pie that gives you that same crispy, saucy, lightly cheesy vibe without needing a specialty oven or a trip to Connecticut. Although I want to take a pizza tour of Connecticut.
Make It A Meal
This is also the perfect tomato pie to serve alongside my pizza salad or my blue cheese salad. Those will both balance those bold, tangy flavors so well without being too heavy. It’s light enough to let everything else shine, but still satisfying. It also makes a great addition to a cozy soup night when you want something crispy and a little indulgent on the side.
Add Cheese If You Please
If you wanted to add cheese to this, you absolutely could. It would still be delicious. Just don’t add a lot as the crust is thin. Add sautéed vegetables like peppers, onions, or mushrooms if you like. Just make sure to cook them beforehand so they don’t release too much moisture onto the crust. You could even add any kind of meat you like. Honestly though, this is one of those recipes that’s just perfect exactly as it is.
The Tipsy Way
Sometimes I make this and just sit down with a little jar of capers and some blue cheese crumbles. Sometimes even blue cheese dressing. I eat it that way right after it comes out of the oven. The salty, briny capers with that creamy blue cheese on top of the crispy, saucy pie is honestly one of my favorite ways to enjoy it.
Crispy Tomato Pie (Shortcut Apizza-Style)
A thin, crispy tomato pie made with a shortcut crust, layered with a tangy oregano tomato sauce, olive oil, and just a bit of Parmesan. Baked hot and fast for golden, crackly edges and a saucy center, this simple pie is all about big flavor without the heavy cheese.
Ingredients
- 1 tube Pillsbury pizza crust
- 1 1/2 cups oregano tomato sauce or your favorite pizza sauce *recipe for oregano tomato sauce linked in post, I will also add the recipe card for this sauce after this recipe card. so go back to the post and scroll down.
- 4 tablespoons olive oil (divided)
- ½ tablespoon dried oregano (plus more to taste)
- 1 teaspoon garlic salt
- 2 to 4 tablespoons Parmesan cheese (very light)
Instructions
- Preheat your oven to 550 degrees and place a baking sheet in the oven while it heats. Or as high as your oven will go.
- Roll out your pizza dough on a piece of parchment paper and press it as thin and flat as you can. If it resists, let it rest a few minutes and keep going.
- Use a fork to poke holes all over the dough.
- Carefully remove the hot baking sheet from the oven and transfer the dough onto it using the parchment paper. Leave the dough on the paper.
- Drizzle some olive oil over the dough, then sprinkle with oregano and garlic salt.
- Bake for about 4 minutes, or until the crust is just starting to turn golden and set. Keep an eye on it because all ovens run differently.
- Remove from the oven and spread a thin layer of sauce over the top. Let a little spill over the edges if you like those crispy, slightly burnt bits.
- Drizzle a little more olive oil over the top and add another light sprinkle of oregano.
- Return to the oven and bake another 4 minutes, watching closely, until the edges are crispy and the sauce is slightly caramelized.
- Remove from the oven and lightly grate Parmesan over the top. You don’t want a full layer of cheese, just a hint.
- Cut into squares and serve.
Chicago Pizzeria Style Sweet Oregano Tomato Sauce
This Chicago pizzeria style tomato sauce is slightly sweet, rich with oregano, and has that nostalgic red-sauce flavor you remember from neighborhood pizza places. Tomato paste, brown sugar, and a touch of Worcestershire give the sauce depth while grated carrot naturally balances the acidity of the tomatoes.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 2 tablespoons finely grated carrot
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (28 ounce) can crushed tomatoes
- ½ cup water or pasta water
- 1 ½ teaspoons dried oregano * I like a lot more, use this as a starting point, taste and add to your preference
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 to 2 teaspoons brown sugar, to taste * I like a little more
- 1 tablespoon butter
- 2 tablespoons grated parmesan cheese (optional)
Instructions
- Heat the olive oil in a saucepan over medium heat.
- Add the diced onion and grated carrot with a small pinch of salt. Cook for about 6 to 8 minutes, stirring occasionally, until the onion is soft and the carrot has mostly melted into the mixture. Do not let the vegetables brown.
- Stir in the tomato paste and cook for about 1 to 2 minutes, stirring constantly so it slightly caramelizes and deepens in flavor.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the crushed tomatoes and the water or pasta water and stir well to combine.
- Add the dried oregano, dried basil, onion powder, kosher salt, black pepper, Worcestershire sauce, and 1 teaspoon brown sugar and stir well.
- Bring the sauce to a gentle simmer and cook uncovered for about 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors develop.
- Taste the sauce and add another teaspoon of brown sugar if you want a slightly sweeter pizzeria style sauce.
- Turn off the heat and stir in the butter until melted. If using, stir in the grated parmesan cheese for extra depth of flavor.