Here’s a pie you won’t find at the pizza shop: It’s topped with fresh tomato sauce, tons of cheese, mayo, mustard, and crispy tater tots!
- All-purpose flour, for working dough
- 1 lb store-bought refrigerated pizza dough (enough for 1 pizza)
- 1/4 c olive oil
- 1/4 c diced onion
- 2 cloves garlic, minced
- 1 can (28 oz.) diced tomatoes with juices
- 1 tbsp dried oregano
- 1/4 c grated pecorino Romano cheese
- Kosher salt and freshly ground pepper
- 20 frozen tots
- 1/2 tbsp vegetable oil
- 1/3 c mayonnaise
- 2 tbsp ketchup
- 2 tsp yellow mustard
- Cornmeal, for working dough
- 1 c chopped banana peppers
- 1/2 c shredded cheddar cheese, 2 oz.
- 1/2 c shredded mozzarella cheese, 2 oz.
Lightly flour work surface. Place dough on top and sprinkle with flour; cover with clean kitchen towel. Allow dough to come to room temperature, about 1 hour.
Heat olive oil in large skillet over medium heat. Add onion; cook until softened, about 7 minutes. Add garlic; cook until fragrant and golden, about 2 minutes. Add tomatoes with their juices, oregano, pecorino cheese, salt, and pepper to taste; simmer over medium-low heat, stirring occasionally, 15 minutes. Using stick blender, regular blender, or food processor, blend sauce until smooth. Cover; set aside. Makes about 3 cups.
Preheat oven to highest temperature with an oven rack set just below broiler. Place pizza stone, baking steel or overturned large baking sheet on rack to preheat.
Meanwhile, place tots on rimmed baking sheet; drizzle with vegetable oil. Toss tots gently to coat with oil; spread out in even layer. Warm in oven while it preheats, about 10 minutes. Stir together mayonnaise, ketchup, and mustard. Spoon into squeeze bottle or zip-top bag; set aside.
Sprinkle small handful of cornmeal onto pizza peel or place sheet of parchment paper on a cutting board; put dough round on top. Remove tots from oven. Top pizza dough with ½ cup sauce or more to taste, leaving edge plain. (Leftover sauce can be stored in airtight container in fridge up to 5 days, or frozen up to 6 months.) Sprinkle peppers over sauce; top with cheddar and mozzarella. Scatter tots evenly on top.
Switch oven on high to broil. Carefully slide pizza onto pizza stone (if using parchment on cutting board, you can slide dough-topped parchment directly onto stone) and broil, watching to prevent burning, until bubbling in center and tots and crust are browned, about 5 minutes. Remove pizza from oven and slide onto large cutting board. Squeeze mayonnaise mixture onto pizza in lines (if using zip-top bag, snip small hole in one corner to make piping bag) before cutting into slices.