American·Main
Sweet-Sauce New England Beach Pizza
A polarizing regional specialty featuring a thin, rectangular crust, a distinctively sweet tomato sauce, and a unique finishing layer of cold provolone cheese added after baking.
Prep
20m
Cook
35m
Total
55m
Serves
4
Method
- 01
Sizzle minced garlic in olive oil in a small saucepan over medium heat for 30 seconds. Stir in the tomato paste for 30 seconds before adding the tomato sauce, a splash of water, dried oregano, red pepper flakes, and sugar. Simmer for 10–15 minutes until thickened, then let cool slightly.
Watch · 0:27
- 02
Preheat your oven to 475°F (245°C). On a lightly floured surface, roll out the pizza dough with a rolling pin until it is approximately 1/2-inch thick, then use your hands to gently stretch it into a rectangle roughly 15x10 inches.
Watch · 1:43
- 03
Transfer the dough onto a baking sheet that has been generously coated with olive oil. Press and stretch the dough to the edges of the pan; if the dough is too elastic and snaps back, let it rest for a few minutes before trying again.
Watch · 2:22
- 04
Spread a layer of the sweet tomato sauce over the dough, going almost all the way to the edges. Sprinkle a light, 'stingy' layer of shredded mozzarella over the sauce.
Watch · 2:54
- 05
Bake in the center of the preheated oven for 15 to 20 minutes, or until the crust is cooked through and the cheese is well-browned. Ensure the bottom of the crust has some golden color before removing.
Watch · 3:36
- 06
Immediately top the hot pizza with 12 slices of provolone cheese. Let the residual heat melt the cheese sufficiently, garnish with optional chopped parsley, and slice into squares to serve.
Watch · 3:52
From Chef John
“It was terrible but also terribly good.”
“You are after all the Bruce Lee of how much crust we're going to see.”
“If it's going to taste terrible it might as well look terrible.”