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Ricotta and basil pizza

Ricotta & basil pizza bread

Ricotta and basil pizza

Name: Ricotta and basil pizza
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: Italian
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

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.16 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal291
fat9g
saturates4g
carbs41g
sugars9g
fibre9g
protein14g
salt1.23g

low

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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A star rating of 4.3 out of 5.16 ratings

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