White Pizza with Roasted Tomatoes

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.