With a focaccia-like crust that’s coated with tangy tomato sauce that they like to dust with parmesan cheese, the tomato pie is a classic. When we want one for a stand-alone meal, snack, or just when we’d rather spread something on bread other than butter before 10am, we go to South Philly’s Cacia’s Bakery. Open since 1953, they’ve been serving slices covered in tomato sauce and dotted with Italian herbs since back when phones still had rotaries on them. They understand here that for a good tomato pie, the dough and crust have to bring it. The edges are perfectly crunchy and the crust feels like it got a few bucket splashes of olive oil on it for extra golden crunch.
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