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Bobby’s Tomato Pie

By Deen Brothers


Difficulty: Easy

Prep time: 24 hours 30 min

Cook time: 10 min

Servings: 8


  • Olive oil spray
  • 1 recipe Whole Wheat Pizza Dough
  • 1/2 cup grated Parmesan
  • 4 large Roma tomatoes
  • 1 cup caramelized onions
  • 2 tablespoons fresh rosemary
  • 2 tablespoons torn fresh basil
  • 2 cups white high-gluten flour
  • 1 cup whole-wheat flour
  • 2 tablespoons garlic powder
  • 1 to 1 1/2 tablespoons salt
  • 1 teaspoon yeast
  • 1 cup warm water 96.5 degrees F
  • 2 tablespoons honey
  • 2 tablespoons oil
  • 1 tablespoon brown sugar
  • 1 cup warm water 96.5 degrees F
  • 2 tablespoons honey
  • 2 tablespoons oil
  • 1 tablespoon brown sugar


Preheat the oven to 500 degrees F.

Spray an 18-by-13-inch nonstick cookie sheet with olive oil spray. Gently work the Whole Wheat Pizza Dough until it covers the entire surface of the cookie sheet.

Top the pizza dough with a thin layer of cheese, tomato slices and caramelized onions. Sprinkle with the remaining cheese and the rosemary. Spray or drizzle lightly with olive oil and place into the oven. Cook the pizza until the tomatoes are wilted and slightly browned and the crust is cooked through, about 10 minutes. Take out of the oven and let cool for 5 minutes before serving.

Garnish the pizza with basil and serve immediately.
For part1: Combine the flours, garlic powder, salt and yeast in the mixing bowl of a stand mixer. Attach the hook and mix on slow speed for 2 minutes.

Meanwhile, for part 2: Whisk together the warm water, honey, oil and brown sugar. Then slowly incorporate part 2 into part 1. After 5 minutes, the dough should be combined enough to adjust the speed from low to medium. The last 2 minutes, put on high speed to finish the kneading process. Stop the mixing. Place in an oiled bowl and cover with plastic wrap. Refrigerate for 24 hours. Yield: 1 dough.

Tomato Pie recipe courtesy Bobby Deen; Whole Wheat Pizza Dough recipe courtesy