Ricotta & basil pizza bread

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Good Food

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Recipe by Good Food

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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.

Tip

Ricotta is a mild cheese, so if you'd like your pizza to have a cheesier kick, add a good grating of Parmesan over the top.

PER SERVING

291 kcalories, protein 14g, carbohydrate 41g, fat 9 g, saturated fat 4g, fibre 9g, sugar 9g, salt 1.23 g

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Ingredients

• 1 onion , finely chopped
• 2 yellow peppers , roughly chopped
• 1 tsp olive oil
• 2 x 400g cans chopped tomatoes
• 500g bag mixed grain or granary bread mix
• plain flour , for dusting
• 10 cherry tomatoes , halved or whole
• 250g tub ricotta
• a few basil leaves, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Vegetarian, Low-fat

Ingredients

• 1 onion , finely chopped
• 2 yellow peppers , roughly chopped
• 1 tsp olive oil
• 2 x 400g cans chopped tomatoes
• 500g bag mixed grain or granary bread mix
• plain flour , for dusting
• 10 cherry tomatoes , halved or whole
• 250g tub ricotta
• a few basil leaves, to serve

PER SERVING

291 kcalories, protein 14g, carbohydrate 41g, fat 9 g, saturated fat 4g, fibre 9g, sugar 9g, salt 1.23 g

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