White Pizza Recipe with Roasted Tomatoes

• Produce

  • 1 seeded and cut into 2-inch slices 1 lb plum tomatoes
  • 2 tsp Basil, dried
  • 2 cloves Garlic
  • 2 tsp Thyme, dried

• Baking & Spices

  • 1 lb Pizza dough
  • 1 tsp Salt
  • 1 tbsp Sugar

• Oils & Vinegars

  • 3/8 cup Olive oil

• Dairy

  • 4 oz Mozzarella cheese
  • 1 cup Ricotta

• Other

  • balsamic drizzle, optional*

Found on tasteandtellblog.com

Description

Ingredients

• 1 lb plum tomatoes, seeded and cut into ½-inch slices
• ¼ cup olive oil
• 1 tablespoon sugar
• ½ teaspoon salt
• 2 tablespoons olive oil
• 2 teaspoons dried basil, crushed
• 2 teaspoons dried thyme, crushed
• ¼ teaspoon salt
• 1 lb pizza dough
• 1 cup ricotta, drained if needed
• 2 cloves garlic, minced
• ¼ teaspoon salt
• 4-6 oz shredded Mozzarella cheese
• balsamic drizzle, optional*

Directions

• 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.