Ricotta is a mild cheese, so if you like your pizza to have a cheesier kick, sprinkle a good grating of Parmesan over the top.
Takes 30 minutes • Serves 6
– 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 plain flour, for dusting.
– 10 cherry tomatoes, halved or whole.
– 250g tub ricotta.
– a few fresh basil leaves, to garnish.
Step 1:Preheat the oven to 220°C/200°C fan/gas 7. Soften the onion and peppers in the oil in a large pan for a few minutes. Pour in the tomatoes, season, then simmer for 10 minutes.
Step 2:Meanwhile, make up the bread mix according to the packet 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 25cm x 35cm. Bake for 5 minutes on a shelf at the top of the oven until firm.
Step 3:Remove from the oven, spread with the sauce, then add the cherry tomatoes and dollop over spoonfuls of the ricotta. Bake for 10 minutes more until the base is golden and crisp. Scatter with basil and serve straight away with a green salad, if you like.