Summer Tomato Pan-Fried Sicilian Pizza (NEPA Style)

There is something special about summer in Northeastern Pennsylvania—especially when the tomatoes hit their peak. Around here, that means one thing: tomato pizza season.

This recipe was inspired by Tuesday’s summer tomato pizza, a bakery-only favorite that makes its appearance when tomatoes are perfectly ripe, juicy, and bursting with flavor. It is also a nod to Mary Lou’s Pizza in Old Forge, known for their legendary sliced tomato pie. Both are staples of NEPA food culture, and both showcase just how powerful simple, fresh ingredients can be.

For this version, I wanted to bring those influences together and add my own spin. I leaned into the diced tomato style you see at Tuesday’s for that rustic, spreadable texture, though if you prefer the clean slices of Mary Lou’s, that works just as well. The real goal here is to let the tomatoes shine.

To make this pizza truly stand out, I used a pan-fried Sicilian crust—a signature method that delivers a crispy bottom with a soft, chewy interior. This is not meant to be light and airy. It is meant to be hearty, structured, and built to support a heavy layer of fresh toppings.

I sourced my ingredients from Purple Pepper Farm Stand on Keyser Avenue in Scranton, where the tomatoes were as fresh as it gets this time of year. I paired those with sweet “candy” onions and small garlic cloves for a balanced, aromatic bite. To boost the base, I added a thin layer of Stanislaus Picollo Datterini (baby plum tomatoes), which brings natural sweetness and helps keep the crust moist under the cheese.

The end result is a tomato-forward pizza that captures the essence of NEPA summer—bright, fresh, and deeply satisfying.

Ingredients

  • 32 oz pizza dough (for a 13 x 17-inch pan)
  • 2 large fresh tomatoes, diced
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 8 oz low-moisture whole milk mozzarella, shredded
  • 8 oz muenster cheese, shredded
  • 6 oz pizza sauce
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper, to taste
  • Pecorino Romano, freshly grated
  • Fresh basil, for garnish

Instructions

  1. Prepare the Pan and Dough
    Coat a 13 x 17-inch Lloyd pan generously with olive oil or shortening (Crisco works well as a shortcut). Press the dough evenly into the pan and let it rise at room temperature for about 4 hours, or until doubled in thickness and slightly bubbly.
  2. Par-Bake the Crust
    Spread a thin layer of pizza sauce over the dough. Place the pan on a baking steel in a 500°F oven and bake for about 4 minutes, just until the dough begins to set. Remove from the oven. For a crispier result, take the crust out of the pan and let it rest on a cooling rack briefly.
  3. Add the Cheese Layer
    Top the crust with mozzarella and muenster cheese, evenly distributed. The muenster adds a subtle tang and extra melt that pairs well with the tomatoes.
  4. Prepare the Tomato Mixture
    In a bowl, combine diced tomatoes, onion, and garlic. Season with salt and pepper, then drizzle with olive oil. Toss gently and let sit for 10 minutes to allow the flavors to meld. Transfer to a strainer to release excess moisture.
  5. Top the Pizza
    Spread the tomato mixture generously over the cheese, covering the entire surface. This is meant to be a tomato-forward pie, so do not hold back. Add a light sprinkle of extra cheese on top to help bind everything together.
  6. Final Bake
    Return the pizza to the 500°F oven and bake for 6 to 10 minutes. You are looking for a crispy bottom, fully melted cheese (including under the tomatoes), and reduced moisture on top.
  7. Finish and Serve
    Remove from the pan and place on a cooling rack for a few minutes. Finish with freshly grated Pecorino Romano and torn basil. Slice and serve.

Notes

  • Diced vs. sliced tomatoes is a personal preference; both styles work well.
  • Draining the tomato mixture is key to avoiding a soggy pizza.
  • For a deeper dive into the pan-fried Sicilian method, see the full class on Virtual Pizza Academy.

This is a bold, fresh, and hearty pizza that celebrates peak-season tomatoes and the traditions of NEPA. It is simple at its core, but when done right, it delivers incredible flavor.

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Summer Tomato Pan-Fried Sicilian Pizza (NEPA-Inspired Recipe)

Meta Description:
A fresh, tomato-forward Sicilian pizza inspired by NEPA favorites like Tuesday’s and Mary Lou’s. Made with peak-season tomatoes, sweet onions, and a crispy pan-fried crust.

If you’re from Northeastern Pennsylvania, you know that summer means one thing: tomato pizza season.

Some of the most iconic versions come from places like Tuesday’s, where their seasonal tomato pie only shows up when the tomatoes are at peak ripeness, and Mary Lou’s Pizza in Old Forge, known for their legendary sliced tomato pizza. Both are simple, fresh, and unforgettable.

This recipe is my take on combining those two styles into one pie, with a NEPA Pizza Review twist.

I leaned into Tuesday’s signature diced tomato look for that rustic, juicy texture, but if you’re a fan of Mary Lou’s clean tomato slices, you can absolutely go that route instead. Either way, the goal is the same: let the tomatoes be the star.

To build the foundation, I used my pan-fried Sicilian crust method—crispy on the bottom, soft and chewy inside. This is a heavier, structured pizza designed to hold a generous layer of toppings. Not light and airy—this one eats like a full meal.

For ingredients, I stopped by Purple Pepper Farm Stand on Keyser Avenue in Scranton and grabbed some of the freshest tomatoes and sweet “candy” onions available this time of year. I paired those with garlic and a thin layer of Stanislaus Picollo Datterini (baby plum tomatoes) to add a subtle sweetness and keep the crust moist under the cheese.

The result is a bold, tomato-forward pizza that captures everything great about summer in NEPA.

Ingredients

  • 32 oz pizza dough (for a 13 x 17-inch pan)
  • 2 large fresh tomatoes, diced
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 8 oz low-moisture whole milk mozzarella, shredded
  • 8 oz muenster cheese, shredded
  • 6 oz pizza sauce
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper, to taste
  • Pecorino Romano, freshly grated
  • Fresh basil, for garnish

Instructions

  1. Prepare the Dough and Pan
    Coat a 13 x 17-inch Lloyd-style pan with olive oil or shortening. Press the dough into the pan and let it rise at room temperature for about 4 hours, or until doubled and slightly bubbly.
  2. Par-Bake the Crust
    Spread a thin layer of pizza sauce over the dough. Bake on a steel at 500°F for about 4 minutes, just until the crust begins to set. Remove from the oven and, if possible, transfer the crust to a cooling rack briefly to help develop a crispier bottom.
  3. Add the Cheese
    Layer the mozzarella and muenster evenly across the crust. The muenster adds a creamy melt and slight tang that works really well with fresh tomatoes.
  4. Build the Tomato Mixture
    In a bowl, combine diced tomatoes, onion, and garlic. Season with salt and pepper, drizzle with olive oil, and gently mix. Let sit for 10 minutes, then transfer to a strainer to remove excess moisture.
  5. Top the Pizza
    Spread the tomato mixture generously over the cheese, covering the entire surface. This should be a heavy, tomato-forward layer. Add a light sprinkle of extra cheese on top to help hold everything together.
  6. Final Bake
    Return to the oven at 500°F and bake for 6–10 minutes. You’re looking for a crispy bottom, fully melted cheese (including under the tomatoes), and reduced moisture on top.
  7. Finish and Serve
    Remove from the pan and let rest on a cooling rack for a few minutes. Finish with freshly grated Pecorino Romano and fresh basil. Slice and serve.

NEPA Pizza Review Notes

  • Diced vs. sliced tomatoes comes down to preference—both are authentic NEPA styles.
  • Draining the tomato mixture is critical to avoid a soggy pizza.
  • This is meant to be hearty and loaded—don’t be shy with the toppings.

If you’re looking for a pizza that truly represents summer in Northeastern Pennsylvania, this is it. Fresh, simple, and built around incredible local ingredients.