Ricotta & basil pizza bread

Ricotta & basil pizza bread

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(16 ratings)

Prep: 10 mins Cook: 30 mins


Serves 6
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Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal291
  • fat9g
  • saturates4g
  • carbs41g
  • sugars9g
  • fibre9g
  • protein14g
  • salt1.23g
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  • 1 onion, finely chopped



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

  • 2 yellow peppers, roughly chopped



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

  • a few basil leaves, to serve



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


  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.

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Comments, questions and tips

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8th Mar, 2009
this was really easy and tasty too. i only made half the sauce (there was still plenty to cover) and added some garlic because we're garlic fiends and it seemed wrong not to. i also used mozzarella rather than ricotta. there's no way this recipe would feed six; there's only two of us and only one slice remained. we are incredibly greedy though...
17th Feb, 2009
Very yummy, I used mozzarella instead of ricotta as I don't like ricotta but it was really good.
21st Jan, 2009
This is delicious, but only served 4 of us, and my dad asked for more! The tomato sauce is gorgeous and would also make a good pasta sauce!
20th Jan, 2009
This pizza was the best to make. The tomato sauce was so tasty i had some left remaining and used it the next day for a pasta sauce. I do recommend this :)


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