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.
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.
- 1/2 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons olive oil
- 1/4 cup olive oil
- 2 teaspoons dried thyme
- 1 teaspoon sugar
- 1-1/2 teaspoons salt
- 3 garlic cloves minced
- 2 teaspoons dried basil
- topping:
- crust:
- 5 tablespoons sugar
- 2 cups shredded part-skim mozzarella cheese
- 1/2 teaspoon italian seasoning
- 1 teaspoon dried rosemary crushed
- 1 cup warm water (110° to 115°)
- 1 cup whole-milk ricotta cheese
- 3-1/4 to 3-3/4 cups all-purpose flour
- 4 slices and seeded
- 1 large onion finely chopped (about 1 cup)
- Carbohydrate 3.36759895833333 g
- Cholesterol 15.6825 mg
- Fat 8.2762447963289 g
- Fiber 0.513077089091142 g
- Protein 3.788314375 g
- Saturated Fat 3.15846254231043 g
- Serving Size 1 1 servings. (61g)
- Sodium 2352.53348358991 mg
- Sugar 2.85452186924219 g
- Trans Fat 0.33678329179292 g
- Calories 101 calories
Step-by-step
- Preheat oven to 250 degrees.
- 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 degrees. 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.
White Pizza with Roasted Tomatoes: A Simple Recipe for Comfort
This white pizza recipe isn't just a meal; it's a journey back to simpler times, reminiscent of my grandmother's kitchen. The aroma alone transports me—a symphony of roasted tomatoes, fragrant herbs, and the subtly sweet, creamy ricotta. It's a recipe built on fresh, simple ingredients, a testament to the belief that sometimes, the most delicious food requires the least fuss.
The secret, I've discovered, lies in the roasting of the tomatoes. That slow, gentle cooking in the oven brings out an unparalleled sweetness, a depth of flavor that’s impossible to replicate any other way. The tomatoes become almost jam-like, their natural sugars caramelized, providing a delightful counterpoint to the creamy ricotta. And the crust? Oh, the crust. It’s a simple onion and herb crust, perfectly complementing the vibrant tomato topping.
Making this pizza is a relaxing affair. The process isn't rushed; there's time for letting the dough rise, for savoring the aroma of roasting tomatoes filling the kitchen. It's a recipe that encourages mindfulness, a reminder to slow down and appreciate the simple pleasure of cooking and sharing a meal.
I’ve made this pizza countless times, adapting it slightly each time depending on what's fresh and available at the market. Sometimes I add a sprinkle of fresh basil just before serving; other times, I experiment with different herbs—oregano, parsley, even a touch of rosemary—all adding subtle nuances to the overall flavor profile. The beauty of this recipe is its flexibility; it's a canvas upon which you can paint your own culinary masterpiece.
Beyond the recipe itself, this pizza represents something more—a connection to my family history, a tribute to my grandmother’s culinary wisdom. Each bite takes me back to her kitchen, filled with the warmth of family, the comforting aroma of baking bread, and the joy of shared meals. It's a recipe that’s as much about memories as it is about taste.
This white pizza is more than just a meal; it’s an experience. It's an invitation to slow down, to connect with simple pleasures, and to share a taste of tradition and love with those you cherish. So, gather your ingredients, put on some relaxing music, and let the aroma of roasting tomatoes fill your kitchen. You won't regret it.
Ingredients
Crust:
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 1 teaspoon sugar
- 1-1/2 teaspoons salt
- 2 tablespoons olive oil
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 large onion, finely chopped (about 1 cup)
- 2 teaspoons dried basil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary, crushed
Topping:
- 4 slices tomatoes, seeded
- 5 tablespoons sugar
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 cup whole-milk ricotta cheese
- 3 garlic cloves, minced
- 1/2 teaspoon Italian seasoning
- 2 cups shredded part-skim mozzarella cheese
