• 1 pizza crust
  • 1 to 1-1/2 cups tomato sauce for pasta, or a 14-ounce can tomatoes, drained and chopped
  • 2 garlic cloves, minced or pressed, if using canned tomatoes
  • salt to taste
  • 1 sweet red onion, sliced in rings and soaked in water for 15 to 30 minutes
  • 1 red pepper, thinly sliced in strips or rings
  • 3 heaped tablespoons part-skim ricotta
  • 1 tablespoon olive oil
  • a generous handful of fresh basil, slivered or torn in pieces


1. Preheat the oven to 450 degrees F for at least 30 minutes, with a baking stone or tiles in it.

2. If using canned tomatoes, stir in the garlic and add salt to taste. Spread the tomato sauce over the crust. Drain the onion, pat dry and spread over the tomato sauce. Distribute the red pepper slices over the onions. Dollop on the ricotta by the heaped teaspoons. Drizzle on the olive oil.

3. Bake 20 to 25 minutes, until the edges of the onions and red peppers are just beginning to brown and the cheese has softened. Remove from the oven, sprinkle the basil over the pizza, and serve.

Makes 1 12-14-inch pizza, serving 3 to 4

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Pizza with Sweet Onion, Red Pepper, Ricotta&Basil