Sourdough Tomato Pie

Drizzle oil and gently dimple the dough.

Bake until golden around the edges.

Let cool before slicing.

Ingredients

Dough

• 220g sourdough starter

• 265g flour

• 160g water

• 2 tsp salt

• 50g olive oil

Tomato Sauce

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 14 oz crushed tomatoes

• 2 tsp salt

• 1 tsp oregano

Instructions

1. Make the dough. Mix all of the dough ingredients except the olive oil together in a large bowl until a rough dough forms. Cover and let rise for 4 hours.

2. Oil a square pan with roughly two thirds of the oil. With oiled hands, spread out the dough into the pan. Cover and let rise for 3 hours.

3. While the dough rises, make the sauce. Heat the olive oil in a saucepan. Cook the garlic and tomato paste until fragrant, then add the tomatoes, salt, and oregano.

4. Bring the sauce to a boil, then lower the heat and let it simmer for 30 minutes.

5. Preheat the oven to 475 F. Spread the remaining olive oil on top. Make small divots in the dough without piercing through.

6. Spread a thick layer of tomato sauce on top. Bake for 30 minutes. Let the pie cool before slicing.

Notes

• To speed up rising times, add a little yeast to the dough