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Pizza with Tomatoes, Onions and Ricotta Cheese

Makes one 12 to 14-inch pizza

I usually do not care for raw onions on a pizza, but in this quick, easy and delicious Italian recipe they work very well because they are on the bottom and soften while the pizza is baking. The ricotta cheese adds a light and fresh flavor. Use a store-bought crust for an even quicker meal. The recipe can easily be doubled.


Preheat oven to 450° F. (If using a store-bought crust, follow the package instructions for baking.) Spread the onions on the crust. Top with the tomatoes. Sprinkle with the oregano, parsley, salt and pepper to taste. Top with the ricotta and spread slightly; season with a little more salt and pepper. Sprinkle with the Parmesan and drizzle with the olive oil. Bake for 10-15 minutes or until crust is golden and topping is hot. Remove from oven and place on cutting surface. Drizzle with additional oil, if desired. Let rest for 5 minutes before slicing and serving. This pizza is also good at room temperature.