White Pizza with Roasted Tomatoes Recipe

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White Pizza with Roasted Tomatoes Recipe
White Pizza with Roasted Tomatoes Recipe photo by Taste of Home
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White Pizza with Roasted Tomatoes Recipe

Read Reviews
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + roasting Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. + roasting Bake: 25 min.

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

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.
Originally published as White Pizza with Roasted Tomatoes in Taste of Home February/March 2014

Nutritional Facts

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

  • 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
  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. Yield: 8 servings.
Originally published as White Pizza with Roasted Tomatoes in Taste of Home February/March 2014

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Reviews forWhite Pizza with Roasted Tomatoes

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randcbruns User ID: 828588 184320
Reviewed Nov. 30, 2014

"My family is a fan of white pizza. This is a great one. We have also done this with roasted garlic as well as the tomato or with just the garlic by itself. YUM!"

MY REVIEW
aug2295 User ID: 4631582 123588
Reviewed Mar. 9, 2014

"At least as good as any white pizza from the pizzeria. The roasted tomatoes were perfect here, adding a subtle bit of sweetness. I used a refrigerated pizza dough."

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