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White Pizza with Roasted Tomatoes

Total Time

Prep: 45 min. + roasting Bake: 25 min.

Makes

8 servings

Like my grandmother taught me, I love using fresh, simple ingredients. In this low-cost recipe, creamy ricotta brings out the sweetness of the tomatoes, all on an onion and herb crust. —Debbie Roppolo, San Marcos, Texas
White Pizza with Roasted Tomatoes Recipe photo by Taste of Home

Ingredients

  • 4 plum tomatoes (about 1 pound), cut lengthwise into 1/2-inch slices and seeded
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • CRUST:
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped (about 1 cup)
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 5 tablespoons sugar
  • 1/4 cup olive oil
  • 1-1/2 teaspoons salt
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • TOPPING:
  • 1 cup whole-milk ricotta cheese
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 2 cups shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 250°. In a bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15x10x1-in. baking pan. Roast 2 hours or until tomatoes are soft and slightly shriveled.
  2. For crust, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in herbs. Cool slightly.
  3. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, oil, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in onion mixture and enough remaining flour to form a soft dough (dough will be sticky).
  4. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours.
  5. Preheat oven to 400°. Grease a 15x10x1-in. baking pan. Punch down dough; roll to fit bottom and 1/2-in. up sides of pan. Cover; let rest 10 minutes. Bake 10-12 minutes or until edges are lightly browned.
  6. In a small bowl, mix ricotta cheese, garlic, salt and Italian seasoning. Spread over crust; top with roasted tomatoes and mozzarella cheese. Bake 12-15 minutes or until crust is golden and cheese is melted.

Nutrition Facts

1 piece: 503 calories, 25g fat (7g saturated fat), 29mg cholesterol, 911mg sodium, 54g carbohydrate (13g sugars, 3g fiber), 17g protein.

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