Ricotta & basil pizza bread

Ricotta & basil pizza bread

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

Prep: 10 mins Cook: 30 mins

Easy

Serves 6
Thought you couldn't enjoy pizza without feeling guilty? Try this low-fat, high-fibre version

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal291
  • fat9g
  • saturates4g
  • carbs41g
  • sugars9g
  • fibre9g
  • protein14g
  • salt1.23g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 yellow peppers, roughly chopped
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 tomatoes, halved or whole
  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

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

  • a few basil leaves, to serve
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

  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.

  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 Tip

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Twinklebum99
1st Sep, 2016
5.05
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
cocovanilla
16th May, 2012
3.05
I found the taste a bit bland and the tomato sauce was very runny (had to cook it for more than 10 minutes) My boyfriend was not too keen, he did not like the filling and only ate the crust!
babybex
4th Nov, 2011
5.05
made this for myself and freeze leftovers, cant wait to do again.
donnalovescheese
13th Jun, 2011
3.05
Quite nice but a bit bland. Think I'd try this with feta instead of ricotta if I made it again.
marzipanfeind
27th Oct, 2010
4.05
Kind of 80s and whole-foody, but really nice! I made two small pizzas (in round cake tins) and froze the spare dough and topping. Don't worry if you don't have a bread mix. I just used 500g bread flour, 1tsp instant dried yeast, 1tsp sugar and 1tsp salt, and about 300ml water to make the dough. After putting the tomato topping on the base, I also added some spinach (that I'd fried briefly to wilt it first), then the ricotta. I sprinkled on parmesan too. Spinach and ricotta are classic together, and including greens on the pizza meant I didn't bother serving any salad with it.
faithd
5th Oct, 2010
5.05
Really easy to make, looks impressive. Big hit with the kids.
jackiepiggy
15th Jun, 2010
4.05
I made this last night to have for lunches this week and I love it! I used it as a chance to clear out the fridge and just chucked in all the veg I had including mushrooms and sweetcorn and green pepper! Also used passatta and garlic instead of chopped toms because I didnt have any. Really lovely recipe and am definately going to make again and experiment with toppings! I also used low fat mozzerella yum yum.
bowley1
4th Oct, 2009
5.05
I used soft cheese instead of ricotta and it was delicious. Will make double like Batcatz suggested next time
donovaa
20th Jul, 2009
5.05
I have made this loads of times. Everyone I have made it for is impressed and want more! Easy to make! I make double the dough and freeze one portion. Seems easier to roll after freezing and defrosts very quickly. Then I make double to topping and freeze half too. Makes it so quick to make at short notice then. I then use the left over sauce for pasta dishes the next day. :-)
jadewinter
7th May, 2009
This was really nice, and easy to make. The bread base made a really nice change from normal pizza bases. I like the idea of trying it with mozzarella next time!!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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?