White Pizza Recipe with Roasted Tomatoes
Pizza crust is covered with an herb oil, then ricotta, lots of sweet roasted tomatoes and mozzarella cheese in this White Pizza Recipe with Roasted Tomatoes.
Servings 4 servings
Calories
Ingredients
Roasted Tomatoes
- 1 lb plum tomatoes seeded and cut into 1/2-inch slices
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
Herb Oil
- 2 tablespoons olive oil
- 2 teaspoons dried basil crushed
- 2 teaspoons dried thyme crushed
- 1/4 teaspoon salt
Pizza
- 1 lb pizza dough
- 1 cup ricotta drained if needed
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 4-6 oz shredded Mozzarella cheese
- balsamic drizzle optional*
Instructions
- Preheat the oven to 250ºF. In a bowl, combine the tomatoes, olive oil, sugar and salt. Spread the tomatoes on a baking sheet in a single layer. Roast the tomatoes until they are soft and shriveled, about 2 hours.
- Place a pizza stone in the oven and raise the heat to 450ºF. Allow the stone to heat for at least 30 minutes while you prepare the pizza.
- In a small bowl, combine the olive oil, basil, thyme and salt. Set aside.
- On a pizza peel sprinkled with cornmeal, or on a piece of parchment paper, roll the pizza dough out into a round. Use a pastry brush to brush the entire surface of the dough with the herb oil.
- In a bowl, mix together the ricotta, garlic and salt. Spread the ricotta mixture over the surface of the dough, leaving a 1-inch border around the pizza. Spread the roasted tomatoes over the top of the ricotta, then sprinkle with the mozzarella cheese.
- Transfer the pizza to the oven and bake until the crust is browned and the cheese is bubbly, 8-10 minutes.
- If desired, drizzle the pizza with balsamic drizzle before serving.
Notes
*to make a balsamic drizzle, combine 1/2 cup balsamic vinegar with 1 tablespoon brown sugar and bring to a boil. Cook down until reduced by half. You can also purchase a store-bought balsamic drizzle at most grocery stores or online.
inspired by Taste of Home February - March 2015