- extra virgin olive oil
- heirloom tomatoes
- mozzarella di bufala
- slivered onions
- shaved garlic
- pecorino romano
- 14.5 | 18.5
One of the hardest things to do is to name a dish for a menu. Sure, you can just list out some of the ingredients and call it that, but there are times when you want to give it a proper name.
Well, the Tutta Bella Tomato Pie fits both of those ideas as it lists the featured ingredient (tomatoes) and is a name for a traditional dish (Tomato Pie). And, yes, I am fully aware that by calling this pizza a Tomato Pie that I am going to get a bit of backlash for doing so.
Is it the traditional Tomato Pie from the South that resembles a pie made from tomatoes? Nope, not at all. Does it resemble the pizza called Tomato Pie that you find in New Jersey that is similar focaccia simply adorned with crushed tomatoes? Again, that would be a negative.
What our Tomato Pie does is showcase one of summertime’s beloved bounties: the tomato. I mean, it really is hard to beat a fresh, ripe, just-off-the-vine tomato. Right?! Why not celebrate it and use the name Tomato Pie?
Our Tomato Pie starts with an extra virgin olive oil base and then topped with slivered garlic. We cover that with a bit of basil and Mozzarella di Bufala. Next comes the superstar – sliced heirloom tomatoes. Sliced onions and a dusting of Pecorino Romano round things out before we blaze if for 90 seconds in one of our 800-degree wood-fired ovens. The result is just shy of heaven with the basil, the Mozzarella di Bufala, the tomatoes and onion dancing and playing with each other as they capture the spirit of summer! Truly a treat!
I would run this pizza all summer long if I could as I hold fresh tomatoes in season so dear to my heart. Unfortunately, we will only see this delight through August 12th as we have another heavy hitter pizza special on its tail. (Hint, hint…its featured ingredient rhymes with ‘big’ and starts with the letter ‘f’).
So, run to your favorite Tutta Bella and enjoy the Tomato Pie before it goes POOF and disappears until next year!
Executive Chef Brian Gojdics