Asymmetric Tomato Pizza

Name: Asymmetric Tomato Pizza
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: Type 0 flour (W 260) 3 ½ cups; Cherry tomatoes 3 cups; Black olives 1.67 cups; Capers desalted 2.8 oz; Water 0.42 cup; Fresh brewer's yeast 0.9 oz; Fine salt to taste; White onions 2.2 lbs; Extra virgin olive oil to taste; Canned cherry tomatoes 2 ½ cups; Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Pecorino cheese to taste

Difficulty: Easy
Prep time: 15 min
Cook time: 1 h 5 min
Serving: 4
Cost: Low
Note + 2 h of rising

PRESENTATION

Recipe by
Francesco Martucci

Asymmetric tomato pizza, or la pizza asimmetrica di pomodori, is something special from Campania’s lively pizza culture. Crafted by Francesco Martucci of I Masanielli in Caserta, this gourmet pizza boldly breaks tradition but keeps the soul of Southern Italy alive. Really, it does. Inspired by Martucci’s Apulian roots and those old-school stuffed pizzas with onions and olives, this dish totally reimagines what pizza can be.

The moist dough just mixes perfectly with the filling—each bite is so tender and full of rustic charm. It’s about the genuine, honest ingredients that make this tomato pizza stand out, appealing to both pizza enthusiasts and people who love breaking culinary norms. In Campania, pizza isn’t just food; it’s life.

And Martucci? He offers something fresh and exciting. And no overwhelming pizza toppings to distract, which is great. Instead, you get that golden crust and the sweet burst of tomatoes, with just the right splash of olive oil pizza sauce to nail that authentic Southern Italian vibe.

This pizza feels like a comforting memory—brought to life with a modern twist, giving each slice its own personality. While nearby regions might go for briny olives or a crispy finish, Martucci’s style is heartfelt and celebrates family traditions. Honestly, it’s like old recipes come to life. It’s not just any tomato pie; it’s a piece of Campania’s rich pizza heritage, presented in a way that’s both innovative and nostalgic.

Whether you’re searching for the best tomato pie pizza or hunting for something like "tomato pie near me," this dish offers a real sense of place and passion. Each bite? A celebration of tradition meeting creativity, making this pizza a totally different culinary experience. For sure.

INGREDIENTS

for 4 pizzas: Type 0 flour 3 ½ cups (450 g) - (W 260); Cherry tomatoes 3 cups (450 g); Black olives 1.67 cups (200 g); Capers 2.8 oz (80 g) - desalted; Water 0.42 cup (100 g); Fresh brewer's yeast 0.9 oz (25 g); Fine salt to taste

for the stewed onions: White onions 2.2 lbs (1 kg); Extra virgin olive oil to taste

for the tomato sauce: Canned cherry tomatoes 2 ½ cups (600 g); Garlic 1 clove; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste

For garnish: Pecorino cheese to taste

Preparation

How to prepare Asymmetric Tomato Pizza

To prepare the asymmetric tomato pizza, start with the filling: clean and slice the onions 1, then place them in a pan with a drizzle of hot oil 2. Let them stew on low heat with the lid on until they are soft; it will take about 20 minutes. In another pan, heat another drizzle of oil with a clove of garlic 3.

Pour the canned cherry tomatoes here 4, add the basil 5, salt, and cook for about 15 minutes until the sauce has slightly thickened. Meanwhile, the onions will be cooked 6, so let them cool.

Once the sauce is ready, turn off the heat and let it cool 7. Meanwhile, cut the fresh cherry tomatoes in half 8. In a bowl, pour the sauce and the water 9.

Add the softened onions 10, the fresh cherry tomatoes with their juice 11, and the olives 12.

Continue with the capers 13 and crumbled yeast 14. Mix the filling and add the flour 15.

Knead first with a fork 16 and then with your hands. The dough should not be worked too much, just until it becomes homogeneous 17. Transfer the dough into a 9-inch pan lined with parchment paper 18.

Gently press with your fingertips to spread the dough 19 across the entire surface of the pan 20. Cover with a lid and let rise for 2 hours at room temperature 21.

After the rising time 22, bake the pizza in a preheated static oven at 392°F for 30-35 minutes 23. Once baked, remove from the pan and serve the asymmetric tomato pizza with a sprinkle of Pecorino to taste 34!