Venango County Recipe of the Day: White Pizza With Roasted Tomatoes

| March 1, 2021

Serve this flavorful pizza with a side salad!


4 plum tomatoes, cut lengthwise into 1/2-inch slices and seeded
1/4 cup olive oil
1 teaspoon sugar
1/2 teaspoon salt


2 tablespoons olive oil
1 large onion, finely chopped
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
1 – 1/4 oz. package active dry yeast
1 cup warm water (110° to 115°)
5 tablespoons sugar
1/4 cup olive oil
1-1/2 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour


1 cup whole-milk ricotta cheese
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
2 cups shredded part-skim mozzarella cheese


~Preheat oven to 250°.

~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 one 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°. 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 to 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 to 15 minutes (or until crust is golden and cheese is melted).

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