Lately some members (pdog and Mmmph) have been attempting clones of Johnny's pies with very good results. I've been somewhat intrigued by Johnny's pies, or rather, from what I've been reading about them and from the pics I've seen. This evening I tried to achieve that cheese/sauce look specific to Johnny's, and wanted to share what I've come up with.
I topped the skin with very finely grated, creamy and buttery whole milk mozzarella. Skin topped lightly with the cheese, with a few jelly bean sized pieces of mozzarella smashed between two fingers and scattered over the disk also.
Next came the sauce. I emptied the entire contents of a 400 gm can of italian peeled tomatoes into a blender, along with a couple pinches of marjoram, one teaspoon of sugar and two tablespoons of light EVOO. A few pulses later, and the sauce was relatively smooth with some very small chunks of tomato visible.
The sauce was spooned over the pie quite liberally, using the back of the spoon to spread the sauce and "fill in the cheese gaps". While I'm not set out to clone a Johnny's pie, I read that they add freshly ground black pepper to their pies before baking. What the heck, I like black pepper
This pie baked for approx 5-6 minutes (an estimate) at 300 degrees celsius on the topmost rack with the top broiler element turned on for the last couple minutes.
I feel like I got close, but still way off the mark, if that makes any sense. One thing I may try differently in the future: blend the sauce until it's completely smooth (which would result in a "wetter" sauce.
If anyone's got any tips/suggestions on how I can better produce that cheese/sauce look, feel free to chime in!