Ricotta & basil pizza bread
Thought you couldn’t enjoy pizza without feeling guilty? Try this low-fat, high-fibre version
- Serves 6
Nutrition per serving
- 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
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.
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.
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.
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.