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Ricotta and Basil Pizza Bread
Crispy on the bottom and loaded with creamy ricotta, this rustic pizza bread hits all the right notes. You'll build a quick homemade tomato and pepper sauce while a store-bought mixed-grain dough keeps the prep incredibly simple. Sweet cherry tomatoes blister perfectly in the hot oven, creating a rich, golden crust that's hard to resist. It's a fantastic way to upgrade your standard pizza night without spending hours in the kitchen.
Equipment
- Oven
- Baking sheet
- Rolling Pin
Ingredients
- 1 onion, finely chopped
- 2 yellow peppers, seeded and roughly chopped
- 1 tsp olive oil
- 2 × 400g cans chopped tomatoes
- 500g bag mixed grain or granary bread mix
- 10 cherry tomatoes, halved or whole
- 250g tub ricotta
Instructions
- 1Preheat the oven to 220°C (200°C fan or gas mark 7). Heat the olive oil in a large pan over medium heat. Add the chopped onion and yellow peppers, cooking for 3 to 5 minutes until soft.
- 2Stir in the canned chopped tomatoes, season with salt and pepper, and simmer for 10 minutes. Letting the sauce reduce here concentrates the flavors and prevents a soggy crust.
- 3Prepare the mixed grain bread mix following the package directions while the sauce simmers. Gather the resulting dough and knead it briefly a few times to build structure.
- 4Dust a large baking sheet with flour. Roll the dough into a 25cm by 35cm rectangle, place it on the prepared sheet, and bake on the top oven shelf for 5 minutes until it feels firm.
- 5Remove the crust from the oven and spread the simmered tomato sauce evenly over the top. Arrange the cherry tomatoes over the sauce and drop spoonfuls of ricotta across the surface.
- 6Return to the oven and bake for another 10 minutes until the crust turns crisp and golden. Scatter with fresh basil before slicing and serving.
Nutrition
14g
Protein
9g
Fat
9g
Sugar
1.23mg
Sodium
Notes
- Serving: Pair this pizza bread with a simple green salad dressed in a sharp vinaigrette to cut through the richness of the cheese.
- Time-saver: You can make the tomato and pepper sauce up to 3 days in advance and store it in the fridge.
- Storage: Keep leftover slices in an airtight container in the fridge for up to 3 days. Reheat in a hot oven to crisp up the base.