Pizza with Onions, Tomatoes 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.
- Pizza dough or prebaked crust for one 12 to 14-inch pizza, store-bought or homemade (see the similar and related recipes links)
- 1 small sweet onion, about 6 ounces, thinly sliced
- 1/2 pound tomatoes, thinly sliced
- 2 teaspoons dried oregano
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)
- Salt and pepper to taste
- 1/4 pound ricotta cheese, strained in a strainer lined with cheesecloth or coffee filter for about 30 minutes (can use part skim)
- 2 tablespoons freshly grated Parmesan cheese
- Olive oil
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.