Twinklebum99
Made this tonight and was really tasty. We added Mozzerella and pesto blobs. Sauce took about 30 min to reduce but I had plenty of time so that's ok for me but worth noting if making in a rush
Ricotta and basil pizza
Serves 6
Easy
Prep:
Cook:
Thought you couldn't enjoy pizza without feeling guilty? Try this low-fat, high-fibre version
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- 1 onionfinely chopped
- 2 yellow peppersroughly chopped
- 1 tsp olive oil
- 2 x 400g/14oz cans chopped tomatoes
- 500g bag mixed grain or granary breadmix
- plain flourfor dusting
- 10 cherry tomatoeshalved or whole
- 250g tub ricotta
- a few basilleaves, to serve
Nutrition: per serving
- kcal291
- fat9g
- saturates4g
- carbs41g
- sugars9g
- fibre9g
- protein14g
- salt1.23glow
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.
