It’s a Tomato (Pizza) Pie!
I have really been enjoying one specific restaurant lately. I’ve gone there maybe 3 times in the past month and a half – which is a lot for me. In fact, it’s almost unheard of. You see, I always like to try different restaurants and not go to the same place too often. But there is something about Tandy Wilson’s City House in Nashville that keeps me coming back again and again.
The atmosphere is great, the drinks are thirst quenching, and the food is second to none. A few weeks ago, Zarna and I headed over there – and this was actually her first time there. We went for Sunday Supper, which is when Tandy makes a special menu every week featuring whatever is in season and is oftentimes a very playful menu. We saw this pizza on the menu – a tomato pie. Pretty standard, right? But what came after it got me really interested – mayonnaise.
Mayonnaise! I mean…really?
I love tomato sandwiches, and it’s tomato season right now. And mayonnaise is my favorite condiment. On a pizza? I wasn’t sure how it would taste, but I knew I had to get it.
We ordered the pie. And because we were sitting at the pizza bar (the best seat in the house, in my opinion), we got to watch Tandy make our pizza, shred cheese right in front of us, and put it in that amazing wood burning oven. A few minutes later, the pizza came out, charred, gooey, cheesy, and smelling like tomato heaven.
I took one bite and my mind was blown. This was perhaps one of the best pizzas I have ever had in my life. It was so playful because it was just like a tomato sandwich…but on a pizza. Incredible.
The other day, we decided to make pizza at the house. We get about 4-5 pounds of tomatoes each week with our CSA and I picked up some mozzarella from Tom at Lazzaroli’s. I was determined to recreate Tandy’s pizza. I got my homemade pie dough, spread some mayonnaise on it, topped it with basil, and then put sliced tomatoes. As far as cheese, I just put a little bit of mozz and a whole lot of parmigiano.
The pizza came out delicious and I was transported back to City House. An unbelievable combination that I would have never come up with. It’s a testament to Tandy and what he does at City House and it makes some mighty fine eatin’.
Try it out – I think y’all will love it.
Tomato Pie with Mayo, Chiles, and Parmigiano
(recipe adapted from Tandy Wilson)
Pizza Crust – see recipe from this post
A few tablespoons of mayonnaise ( I used storebought, but you could make your own)
8 basil leaves, cut into chiffonade (sliced)
1 heirloom tomato, sliced
a pinch of crushed red pepper
1/2 cup of parmigiano cheese
kosher salt and freshly ground black pepper
Preheat the oven to 500 degrees.
Roll out the dough to make one big pizza. Spread the mayonnaise on the bottom for an even coating. You don’t want it to be a thick glob, just a thin coating. Then sprinkle basil leaves over the mayo.
Put the tomatoes in a circular pattern around the entire pizza. Season with salt and the crushed red pepper. Then shred the parmigiano all over the top.
Bake in the oven until the crust is nice and crispy and the top is brown. Slice and serve.