Tot-topped Pizza

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 1 lb. storebought refrigerated pizza dough (enough for 1 pizza) 1/4 cup olive oil 1/4 cup diced onion 2 cloves garlic, minced 1 can (28 oz.) diced tomatoes with juices 1 Tbs. dried oregano 1/4 cup grated pecorino Romano cheese Kosher salt and freshly ground pepper 20 frozen tots 1/2 Tbs. vegetable oil 1/3 cup mayonnaise 2 Tbs. ketchup 2 tsp. yellow mustard Cornmeal 1 cup chopped banana peppers 1/2 cup shredded Cheddar cheese, 2 oz. 1/2 cup shredded mozzarella cheese, 2 oz.

Lightly flour surface. Place dough on top; 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 golden, about 2 minutes. Add tomatoes with their juices, oregano, pecorino cheese and salt and pepper to taste; simmer over medium-low heat, stirring occasionally, 15 minutes. Using stick blender or regular blender, 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 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. Mix 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 on top. Remove tots from oven. Top dough with 1/2 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. Slide pizza onto stone (if using parchment on cutting board, slide dough-topped parchment onto stone); broil, watching to prevent burning, until bubbling in center and tots and crust are browned, about 5 minutes. Slide onto large cutting board. Squeeze mayonnaise mixture onto pizza (if using zip-top bag, snip small hole in one corner to make piping bag) before cutting into slices. Servings: 4. Cals.: 660. Protein: 15 g. Fat: 33 g. (8 g. saturated). Chol.: 33 mg. Carbs.: 72 g. Sodium: 1,947 mg. Fiber: 4 g. Sugar: g. 4. Kitchen time: 1 hour, 30 minutes. Total time: 1 hour, 30 minutes.