Ricotta & basil pizza bread

Ricotta & basil pizza bread

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(16 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6
Thought you couldn't enjoy pizza without feeling guilty? Try this low-fat, high-fibre version

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal291
  • fat9g
  • saturates4g
  • carbs41g
  • sugars9g
  • fibre9g
  • protein14g
  • salt1.23g
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  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 yellow pepper, roughly chopped



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 400g/14oz cans chopped tomatoes
  • 500g bag mixed grain or granary bread mix
  • plain flour, for dusting
  • 10 cherry tomato, halved or whole
  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • a few basil leaves, to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the oil in a large pan for a few mins. Pour in the tomatoes, season, then simmer for 10 mins.

  2. Meanwhile, make up the bread mix according to pack instructions, then bring the dough together and knead a couple of times. Flour a large baking sheet and roll out the dough into a rectangle roughly 25 x 35cm. Bake for 5 mins on a shelf at the top of the oven until firm.

  3. Remove from the oven, spread with the sauce, add the cherry tomatoes, then dollop over spoonfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad.

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Comments (14)

lurvlyloz's picture

Made this tonight and was really tasty. We added Mozzerella and pesto blobs. Sauce took about 30 min to reduce but I had plenty of time so that's ok for me but worth noting if making in a rush

cocovanilla's picture

I found the taste a bit bland and the tomato sauce was very runny (had to cook it for more than 10 minutes) My boyfriend was not too keen, he did not like the filling and only ate the crust!

babybex's picture

made this for myself and freeze leftovers, cant wait to do again.

donnalovescheese's picture

Quite nice but a bit bland. Think I'd try this with feta instead of ricotta if I made it again.

marzipanfeind's picture

Kind of 80s and whole-foody, but really nice! I made two small pizzas (in round cake tins) and froze the spare dough and topping.
Don't worry if you don't have a bread mix. I just used 500g bread flour, 1tsp instant dried yeast, 1tsp sugar and 1tsp salt, and about 300ml water to make the dough.
After putting the tomato topping on the base, I also added some spinach (that I'd fried briefly to wilt it first), then the ricotta. I sprinkled on parmesan too. Spinach and ricotta are classic together, and including greens on the pizza meant I didn't bother serving any salad with it.

faithd's picture

Really easy to make, looks impressive. Big hit with the kids.

jackiepiggy's picture

I made this last night to have for lunches this week and I love it! I used it as a chance to clear out the fridge and just chucked in all the veg I had including mushrooms and sweetcorn and green pepper! Also used passatta and garlic instead of chopped toms because I didnt have any. Really lovely recipe and am definately going to make again and experiment with toppings! I also used low fat mozzerella yum yum.

bowley1's picture

I used soft cheese instead of ricotta and it was delicious. Will make double like Batcatz suggested next time

donovaa's picture

I have made this loads of times. Everyone I have made it for is impressed and want more! Easy to make! I make double the dough and freeze one portion. Seems easier to roll after freezing and defrosts very quickly. Then I make double to topping and freeze half too. Makes it so quick to make at short notice then. I then use the left over sauce for pasta dishes the next day. :-)

jadewinter's picture

This was really nice, and easy to make. The bread base made a really nice change from normal pizza bases. I like the idea of trying it with mozzarella next time!!!

schizopear's picture

this was really easy and tasty too. i only made half the sauce (there was still plenty to cover) and added some garlic because we're garlic fiends and it seemed wrong not to. i also used mozzarella rather than ricotta. there's no way this recipe would feed six; there's only two of us and only one slice remained. we are incredibly greedy though...

notmum's picture

Very yummy, I used mozzarella instead of ricotta as I don't like ricotta but it was really good.

tweedle29's picture

This is delicious, but only served 4 of us, and my dad asked for more!

The tomato sauce is gorgeous and would also make a good pasta sauce!

franners's picture

This pizza was the best to make. The tomato sauce was so tasty i had some left remaining and used it the next day for a pasta sauce. I do recommend this :)

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