- 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
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…
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.
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.