Roma Tomato Pizzas

Roma Tomato Pizza

Roma Tomato Pizza


Makes 2 (15-inch) pizzas


2 loaves (1 pound each) frozen bread dough, thawed
1/3 cup olive oil
2 cups thinly sliced onions
2 cloves garlic, minced
12 plum tomatoes, sliced 1/8 inch thick
1 teaspoon dried basil
1 teaspoon dried oregano
Black pepper
1 cup grated Parmesan cheese
1 can (2-1/4 ounces) sliced pitted ripe olives, drained
Green and yellow bell pepper strips


  1. Preheat oven to 450°F. Roll out each loaf on lightly floured surface into 15-inch circle; press each into greased 15-inch pizza pan or stretch into 15X10-inch baking pan. Crimp edges to form rim; prick several times with fork. Bake crusts 10 minutes. Remove from oven; set aside.
  2. Reduce oven temperature to 400°F. Heat oil in large skillet over medium-high heat until hot. Add onions and garlic; cook and stir 6 to 8 minutes or until onions are tender. Divide onion mixture (including olive oil) between crusts. Arrange tomato slices evenly over onion mixture. Sprinkle each pizza with 1/2 teaspoon basil leaves, 1/2 teaspoon oregano leaves and black pepper to taste. Sprinkle each pizza with 1/2 cup Parmesan cheese. Top with olives and desired amount of bell peppers. Bake 10 to 15 minutes or until toppings are heated through.

Check out more recipes for Italian

More to Explore