Tomato Pie with Parm Cream Swirl

The tomato pie, upgraded: a cold parmesan cream swirled over hot sliced pie from a squeeze bottle.

Time: 8 min | Yield: 1 pizzas | Difficulty: Easy | Serves: 3 | Published: 2026-07-24

Take my tomato pie, thick tomato layer, oregano, pecorino, good oil, and finish it with a parmesan cream swirled cold over the hot slices.

The cream takes ninety seconds: heavy cream, grated Parmigiano, pinch of salt, whisked until the cheese dissolves, into a squeeze bottle. No cooking. On the hot pie it loosens just enough to ribbon into the cut lines.

Cut first, swirl second. The swirl over pre-cut slices means every piece gets its share and the bottle lines stay sharp instead of dragging under the wheel.

Ingredients

Ingredients

• 3 - 4 cups crushed tomatoes

Oregano

• ½ cup heavy cream
• salt

Pecorino

• 2 tbs grated Parmigiano Reggiano, plus 1/4 cup to finish
• Olive oil
• pinch of salt

Directions

1. Preheat the oven to 550 degrees or as hot as it can go on the convection setting.
2. Stretch your pizza dough to 14-16 inches. Reference any recipe on my page.
3. Ladle 3-4 cups of crushed tomatoes evenly on the dough. I like a layer just thick enough to where you cannot see through to the dough. 3 - 4 cups crushed tomatoes
   You'll know it's right: The tomato layer should be thick enough that you can't see dough through it, this pie is tomato-forward by design.
4. Evenly sprinkle salt, oregano and pecorino oregano, salt, pecorino
5. Oil the crust and evenly over the tomatoes Olive oil
   You'll know it's right: Oil the crust AND drizzle over the tomatoes, the oil is doing flavor work on both zones.
6. Launch into the oven and bake for 8 minutes. Add one minute broil if you like char.
7. Finish with Reggiano and additional oil on top of the tomatoes and crust (optional).
8. Pour the cream in a bowl. Add the parm. pinch of salt. Then whisk until the grated parm is dissolved. 2 tbs grated Parmigiano Reggiano, plus 1/4 cup to finish , ½ cup heavy cream, pinch of salt
   You'll know it's right: Whisk until the grated parm fully dissolves into the cream, grainy cream clogs the bottle.
9. Pour into a squeeze bottle.
10. Cut the pizza first. Then grab your squeeze bottle and swirl the cream sauce on top.
    You'll know it's right: Cut the pizza first, then swirl. Continuous thin lines across the whole pie, corner to corner.
11. ENJOY!

Troubleshooting

The cream sank into the pie

Swirled before cutting, while too hot. Rest 1-2 minutes, cut, then swirl. The set surface holds the lines.

Bottle clogged

Parm wasn't fully dissolved. Whisk longer, the cream should pour smooth. Fine-grate the parm, not shreds.

Watery tomato layer

Thin crushed tomatoes. Use a thick crushed tomato or drain excess liquid. Jammy, not soupy.

Bland

Under-salted both layers. Salt the tomato layer properly and pinch the cream. No mozzarella means seasoning does the work.

Nutrition (2 slices (1/4 of a 14-inch pie)): 290 calories, 9g protein, 40g carbs, 11g fat.