Ingredients
4 plum tomatoes (about 1 pound), cut lengthwise into 1/2-inch slices and seeded1/4 cup olive oil1 teaspoon sugar1/2 teaspoon saltCRUST:2 tablespoons olive oil1 large onion, finely chopped (about 1 cup)2 teaspoons dried basil2 teaspoons dried thyme1 teaspoon dried rosemary, crushed1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)5 tablespoons sugar1/4 cup olive oil1-1/2 teaspoons salt3-1/4 to 3-3/4 cups all-purpose flourTOPPING:1 cup whole-milk ricotta cheese3 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon Italian seasoning2 cups shredded part-skim mozzarella cheese
Preparation
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 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).
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 10-12 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 12-15 minutes or until crust is golden and cheese is melted.
