Ham & ricotta pizzas with pesto

Ham & ricotta pizzas with pesto

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)
By
Magazine subscription – 3 issues for £5

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
This colourful, flavour-packed pizza is a great storecupboard supper with only five ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal282
  • fat7g
  • saturates3g
  • carbs43g
  • sugars4g
  • fibre1g
  • protein13g
  • salt1.51g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 4 tbsp tomato pasta sauce
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 2 pizza bases
  • 2 slices ham, roughly torn
  • ½ 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 1 tbsp fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

Method

  1. Heat oven to 220C/200C fan/gas 7. Place a flat baking sheet in the oven to heat up. Spread 2 tbsp tomato sauce on each pizza base. Carefully slide the bases onto the baking sheet and cook following pack instructions.

  2. Five mins before the cooking time is up, scatter over the ham, dot the ricotta on top in spoonfuls and continue cooking. Season and drizzle the pesto over each pizza.

  • Recipe Tip

    Using up the ricotta: Citrus pancakes

    Whizz together ½ a 250g tub ricotta, 140g plain flour, 1 tsp baking powder, 1 egg, 150ml milk, 1 tbsp sugar and zest 1 orange or lemon. Fry dollops of mixture in melted butter in a non-stick frying pan for 2 mins each side. Makes 15.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
emilyshort
27th Jul, 2011
4.05
This is a nice and tasty "make your own" pizza - great for quick and fun mid week meal! I might try another cheese next time, as the ricotta didn't melt as much as mozarella would. I also added dried oregano, red onion and mushrooms! 2 pizza bases does not feed 4 people though - they are not very big - so 1 pizza base per person I say!! :-)
pennymiller1@btinternet.com's picture
pennymiller1@bt...
9th Jun, 2010
Tried this last week from the magazine.I too added red onion for flavour and colour didn't like the Ricotta,I will try it with Mozzerella as always,Or maybe Goats Cheese.
bethocallaghan
29th May, 2010
5.05
Really good. I also added some red onions and a little orange pepper. I added some mozzerella as I wasn't convinced the ricotta would work but it did and was really nice. Also added some fresh herbs - marjoram and oregano on the top.
nickijhill
20th Apr, 2010
3.05
This pizza was really yummy - even my hubbie who doesn't normally like pizza enjoyed it! Didn't feel as heavy as normal pizza. We added some red onions to it for added flavour. Will def make again.
Hollie Bankes's picture
Hollie Bankes
4th Aug, 2018
Hello I’m wondering If the pizza is 282 cal per slice or it’s it per pizza you make thanks.
goodfoodteam's picture
goodfoodteam
19th Aug, 2018
Thanks for your question. This recipe serves four so the calorie counts amounts to half a pizza.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?