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.
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.
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.
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.