Hazleton Style "Pitz" Source: Bill Bellerdine Course: Brunch Cuisine: Italian Food Group: Bread Serves: 3 |
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Ingredients
| 2-3 clove(s) Diced Garlic |
| 3-4 tablespoon(s) Olive Oil |
| 14-16 ounce Can of Crushed Tomatoes |
| 3 ounce Tomato Paste (1/2 can) |
| 2-3 teaspoon(s) Oregano |
| 1-2 teaspoon(s) Dried Basil |
| 1 teaspoon(s) Salt |
| 1 teaspoon(s) Black Pepper |
| 1-2 teaspoon(s) Sugar (Optional) |
| 3-4 ounce Shredded Italian Blend Cheeses (Parmesan, Romano, Asiago) |
| 1 Pizza Dough (Fresh or Frozen) |
Instructions
Preheat oven to 400 degrees Tomato Sauce: In a saucepan over low heat, cook garlic in olive oil until fragrant, being careful not to brown! Add crushed tomatoes, tomato paste, oregano, basil, salt & pepper, and optional sugar, stirring occasionally to prevent sticking. Simmer for approx. 15 minutes until well blended & slightly thickened. While sauce is simmering, lightly coat a 1/2 sheet pan (13 x 9 or similar) with nonstick cooking spray (corn meal may be used in lieu of spray). Gently spread dough, pressing toward edges of the pan until it reaches the rim and all four corners. Ladle the prepared tomato sauce onto the dough, spread evenly, and bake for 12-14 minutes. Remove pie from oven, and sprinkle the shredded cheese evenly across the top. Return to oven for 2-3 minutes. Remove from oven and slide from the pan onto a cooling rack. When cooled, cut into squares and enjoy! |
Notes:The original recipe received from Bill is titled Utica Tomato Pie. The garlic, spices, and tomato mix was tweaked to more closely resemble my recollection of "Hazleton (PA) Deli-Style Pitz" sold under brand names of Senape's, Longo's, Carmen's or Boran's Cobblestone Bakery. Feel free to experiment to perfect the "pie" to your personal likes. |