••••WHITE PIZZA WITH ROASTED TOMATOES••••

*PIZZA COLLECTION*

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)