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White Pizza with Roasted Tomatoes

 White Pizza with Roasted Tomatoes
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
8 ServingsPrep: 45 min. + roasting Bake: 25 min.


  • 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
  • 1 cup ricotta cheese
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning

2 of 2

White Pizza with Roasted Tomatoes (continued)

Ingredients (continued)

  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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. Yield: 8 servings.
Nutritional Facts: 1 piece equals 503 calories, 25 g fat (7 g saturated fat), 29 mg cholesterol, 911 mg sodium, 54 g carbohydrate, 3 g fiber, 17 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.