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Ricotta & basil pizza bread

Ricotta & basil pizza bread

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Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Thought you couldn't enjoy pizza without feeling guilty? Try this low-fat, high-fibre version

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal291
fat9g
saturates4g
carbs41g
sugars9g
fibre9g
protein14g
low insalt1.23g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, February 2009

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Overall rating

Rating: 4 out of 5.16 ratings
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