Ricotta & Basil Pizza Bread Recipe
Introduction
This Ricotta & Basil Pizza Bread is a delicious twist on traditional pizza, combining a soft homemade bread base with a fresh tomato sauce, creamy ricotta, and fragrant basil leaves. It’s perfect for a quick dinner or a tasty snack that everyone will love.
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
- Step 1: Heat the oven to 220°C (fan 200°C, gas mark 6). In a large pan, heat the olive oil and soften the onion and yellow peppers for a few minutes until tender.
- Step 2: Add the chopped tomatoes to the pan, season to taste, then simmer the sauce gently for 10 minutes to develop the flavors.
- Step 3: Meanwhile, prepare the bread dough according to the instructions on the bread mix packet. Once ready, bring the dough together and knead it a couple of times on a lightly floured surface.
- Step 4: Dust a large baking sheet with plain flour and roll out the dough into a rectangle about 25 x 35 cm in size.
- Step 5: Place the rolled dough on the top shelf of the oven and bake for 5 minutes until it firms up.
- Step 6: Remove the partially baked base from the oven, spread the tomato sauce evenly over it, scatter the cherry tomatoes on top, and spoon dollops of ricotta over the pizza.
- Step 7: Return the pizza bread to the oven and bake for another 10 minutes until the base turns golden and crisp.
- Step 8: Once baked, scatter fresh basil leaves over the pizza bread and serve immediately with a fresh green salad.
Tips & Variations
- For a cheesier flavor, sprinkle a good grating of Parmesan over the ricotta before the final bake.
- Try adding some sliced olives or a pinch of chili flakes to the tomato sauce for an extra kick.
- If you prefer a gluten-free version, use a gluten-free bread mix and adjust baking time as needed.
Storage
Store any leftover pizza bread wrapped in foil or an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven for 5–7 minutes to restore the crispiness of the base before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Chop about 400g of ripe tomatoes and cook them down with the onions and peppers until they form a thick sauce.
Is it possible to make this recipe dairy-free?
To make it dairy-free, substitute the ricotta with a plant-based cheese or a spread like hummus for a different but tasty texture.
Print
Ricotta & Basil Pizza Bread Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Ricotta & Basil Pizza Bread is a delightful homemade flatbread topped with a rich tomato and pepper sauce, creamy ricotta cheese, fresh cherry tomatoes, and aromatic basil leaves. Perfect for a quick and satisfying meal, it combines the rustic flavors of mixed grain bread with a vibrant, savory topping that bakes to perfection in under 30 minutes.
Ingredients
Vegetable Sauce
- 1 onion, finely chopped
- 2 yellow peppers, roughly chopped
- 1 tsp olive oil
- 2 x 400g/14oz cans chopped tomatoes
- Salt and freshly ground black pepper, to season
Bread Dough
- 500g bag mixed grain or granary bread mix
- Plain flour, for dusting
Toppings
- 10 cherry tomatoes, halved or whole
- 250g tub ricotta
- A few fresh basil leaves, to serve
Instructions
- Prepare the Oven and Sauce: Preheat your oven to 220°C (fan 200°C/gas mark 6). In a large pan, heat 1 teaspoon of olive oil over medium heat. Add the finely chopped onion and roughly chopped yellow peppers, and soften for a few minutes until tender. Pour in the canned chopped tomatoes, season with salt and pepper, then simmer the sauce gently for about 10 minutes to let the flavors meld.
- Make the Dough: While the sauce is simmering, prepare the bread dough according to the instructions on your mixed grain or granary bread mix package. Once the dough comes together, knead it a couple of times on a floured surface to ensure it is smooth and elastic.
- Roll and Partially Bake the Dough: Lightly flour a large baking sheet. Roll out the dough into a rectangular shape roughly 25 x 35 cm. Place the dough on the baking sheet and bake in the top shelf of the preheated oven for 5 minutes, or until the base becomes firm but not fully cooked through.
- Add Toppings and Finish Baking: Remove the partially baked base from the oven. Spread the prepared tomato and pepper sauce evenly over the dough. Arrange the halved or whole cherry tomatoes on top, then dollop spoonfuls of ricotta across the surface. Return the pizza bread to the oven and bake for an additional 10 minutes, or until the base is golden and crisp and the toppings are heated through.
- Garnish and Serve: Once baked, scatter fresh basil leaves over the pizza bread to add a burst of herbal aroma and freshness. Serve immediately, ideally with a crisp green salad for a balanced meal.
Notes
- For a cheesier flavor, sprinkle a good grating of Parmesan cheese over the ricotta before the final bake.
- You can substitute yellow peppers with red or orange peppers for a sweeter taste.
- If you prefer a softer base, reduce the initial bake time slightly.
- Use fresh, ripe tomatoes when possible for the best flavor.
- Serve with a green salad or a side of steamed vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: ricotta pizza bread, vegetarian pizza, homemade bread, mixed grain bread, basil pizza, easy pizza recipe, healthy pizza, Italian bread recipe
