PREP: 45 MIN. + ROASTING/RISING
BAKE: 25 MIN.
•MAKES: 8 SERVINGS
•4 plum tomatoes (about 1 lb), cut lengthwise into 1/2-in. slices and seeded
•1/4 cup olive oil
•1 tsp. sugar
•1/2 tsp. salt
CRUST
•2 TB olive oil
•1 large onion, finely chopped (about 1 cup)
•2 tsp. dried basil
•2 tsp. dried thyme
•1 tsp. dried rosemary, crushed
•1 pkg. (1/4 oz.) active dry yeast
•1 cup warm water (110 degrees to 115 degrees)
•5 TB sugar
•1/4 cup olive oil
•1-1/2 tsp. salt
•3-1/4 to 3-3/4 cups all-purpose flour
TOPPING
1. Preheat oven to 250 degrees. In a large bowl, toss tomatoes with oil, sugar and salt. Transfer to a greased 15 by 10 by 1-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 onion is tender. Stir in herbs. Cool slightly.
3. In a small bowl, dissolve yeast in warm water. In 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 degrees. Grease a 15 by 10 by 1-in. baking pan. Punch down dough; roll to fit bottom and 1/2 in. sides of pan. Cover; let rest 10 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 for 12-15 minutes or until crust is golden and cheese is melted.
(Source: Taste of Home magazine•••DEBBIE ROPPOLO••SAN MARCOS, TX & photo also)
Glad you liked the recipe! :)
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