Ricotta & Basil Pizza Bread
This colorful and flavorful dish combines the sweetness of yellow peppers, the tanginess of tomatoes, and the creaminess of ricotta on a crispy bread base. The aroma of basil adds a fresh and aromatic touch that makes each bite a delightful experience. Enjoy this quick and easy recipe with a side of green salad for a satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 291 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 41 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.23 milligram of sodium
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