trenton-tomato-pie-pizza.json

{
    "directions": [
        "Place a rack in lowest position of oven. Set pizza stone or 2 stacked, inverted baking sheets on rack; preheat oven to 500\u00b0F at least 1 hour.",
        "Drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl. Stir in salt; set aside.",
        "Roll out dough to a 14\" circle on lightly floured parchment paper, making sure dough is evenly thin from center to edge; if dough pulls back when rolling, cover with plastic wrap and wait 5 minutes.",
        "Transfer parchment with dough to a pizza peel, large cutting board, or inverted baking sheet. Sprinkle with 1 1/4 cups cheese. Top with tomatoes. Sprinkle with remaining 1/4 cup cheese.",
        "Carefully slide parchment with pizza onto hot baking stone. Bake pizza until crust is deep golden brown, 10\u201312 minutes.",
        "Transfer pizza to a cutting board and let cool 2 minutes. Drizzle with oil and cut into wedges. Serve with red pepper flakes, if using."
    ],
    "ingredients": [
        "1 (28-ounce) can whole peeled tomatoes (preferably San Marzano)",
        "3/4 teaspoon kosher salt",
        "8 ounces Food Processor Pizza Dough or prepared pizza dough, room temperature",
        "All-purpose flour (for surface)",
        "5 ounces part-skim milk mozzarella, shredded (about 1 1/2 cups), divided",
        "3/4 teaspoon extra-virgin olive oil",
        "Crushed red pepper flakes (for serving; optional)",
        "A pizza stone or 2 stackable rimmed baking sheets"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Pizza",
        "New Jersey",
        "Tomato",
        "Mozzarella",
        "Cheese",
        "Dinner"
    ],
    "title": "Trenton Tomato Pie Pizza",
    "url": "http://www.epicurious.com/recipes/food/views/trenton-tomato-pie-pizza"
}