TMB studio
White Pizza with Roasted Tomatoes
TOTAL TIME: Prep: 45 min. + roasting Bake: 25 min.
YIELD: 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
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.
© 2024 RDA Enthusiast Brands, LLC