Ricotta & basil pizza bread

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• Fran

  20 January 2009

  Fran rated and commented on this recipe

  

  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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• tweedle29

  21 January 2009

  tweedle29 rated and commented on this recipe

  

  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!

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• sally

  17 February 2009

  sally rated and commented on this recipe

  

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

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• schizopear

  08 March 2009

  schizopear rated and commented on this recipe

  

  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...

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• jade

  07 May 2009

  jade commented on this recipe

  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!!!

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• Batcatz

  20 July 2009

  Batcatz rated and commented on this recipe

  

  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. :-)

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• bowley1

  04 October 2009

  bowley1 rated and commented on this recipe

  

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

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• Chef Lucy

  08 January 2010

  Chef Lucy rated this recipe

  

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• Mair

  10 January 2010

  Mair rated this recipe

  

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• Helen W

  18 January 2010

  Helen W rated this recipe

  

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• Jacks

  15 June 2010

  Jacks rated and commented on this recipe

  

  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.

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• David Dobbins

  05 October 2010

  David Dobbins rated and commented on this recipe

  

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

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• marzipan fiend

  27 October 2010

  marzipan fiend rated and commented on this recipe

  

  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.

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• donnalovescheese

  13 June 2011

  donnalovescheese rated and commented on this recipe

  

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

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• bexxy

  04 November 2011

  bexxy rated and commented on this recipe

  

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

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• CocoVanilla

  16 May 2012

  CocoVanilla rated and commented on this recipe

  

  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!

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Ingredients

• 1 onion , finely chopped
• 2 yellow peppers , roughly chopped
• 1 tsp olive oil
• 2 x 400g/14oz 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/14oz 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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