Tomato Pie with Stracciatella

Heavy-handed tomatoes, a sesame crust, and cold stracciatella layered over hot slices. The tomato pie goes luxe.

Time: 8 min | Yield: 1 14-16 inch pizzas | Difficulty: Easy | Serves: 3 | Published: 2026-07-24

The third member of the tomato pie family, and the richest. Same tomato-forward base, Bianco DiNapoli, oregano, pecorino, salt, plus two upgrades: sesame seeds on the oiled crust, and heavy layers of cold stracciatella over the sliced pie.

Go heavy-handed on the tomatoes, the recipe says it and means it. The stracciatella needs the thick tomato layer underneath to balance its cream.

Can't find stracciatella? Use the inside of a burrata ball, or make your own with my [stracciatella sub-recipe] coming to the site. Final salt, pepper, oil, and Parmigiano over the cheese, this one eats like a restaurant pie.

Ingredients

• 3 - 4 cups of crushed tomatoes
• 1 - 2 tsp oregano
• pinch of salt
• pecorino romano
• olive oil drizzle
• pinch of pepper
• sesame seeds
• stracciatella
• basil
• parmigiano reggiano

Directions

1. Reference any of the dough recipes on my site if needed.
2. Preheat your oven to 500-550 degrees.
3. Stretch the dough to 14-16 inches.
   You'll know it's right: Heavy-handed means a thick, even tomato layer edge to edge of the sauce zone. This pie is tomatoes first, everything else second.
4. Evenly spread the crushed tomatoes. My go-to are Bianco DiNapoli. I tend to go heavy-handed and make sure there's no visibility of the dough underneath. 3 - 4 cups of crushed tomatoes
5. Sprinkle the oregano, salt and pecorino evenly over the top. pecorino romano, pinch of salt, 1 - 2 tsp oregano
6. Drizzle oil on top and brush on the crust. Then sprinkle on the sesame seeds sesame seeds, olive oil drizzle
   You'll know it's right: Oil the crust, then seeds, they need the oil to grip and toast. Do the tomato-top drizzle in the same pass.
7. Bake for 8 minutes and broil for an additional minute if you like char.
8. Allow to rest on a cooling rack for 1-2 minutes, then slice the pizza.
   You'll know it's right: Heavy layers of stracciatella on the cut slices. It should drape and settle into the cuts, cold against hot.
9. Apply heavy layers of stracciatella. Reference the sub-recipe attached if you can't find any at the store. stracciatella
10. Add salt, pepper, drizzle olive and finish with grated Parmigiano. pinch of salt, olive oil drizzle, pinch of pepper, basil
    You'll know it's right: The final seasoning pass, salt, pepper, oil, Parmigiano, lands ON the stracciatella. Season the cream, not just the pie.
11. ENJOY!

Troubleshooting

Stracciatella slid off

Applied to a whole, unrested pie. Rest, slice, then layer it on. The cut slices cradle the cream.

Sesame seeds scattered everywhere

Dry crust. Oil first, press the seeds on. They toast in place.

Too rich

Thin tomato layer under heavy cream. The heavy-handed tomato layer IS the balance. Skimp the tomatoes and the stracciatella wins by knockout.

Bland cream layer

Skipped the final seasoning pass. Salt, pepper, oil, and Parmigiano go on top of the stracciatella. Unseasoned cream is just cold dairy.

Nutrition (2 slices (1/4 of a 14-inch pie)): 350 calories, 12g protein, 40g carbs, 16g fat.