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1 onion finely chopped
2 yellow peppers roughly chopped
2 tbsp of Mr Hugh’s Basil Infused Rapeseed Oil
2 x 400g cans of chopped tomato
500g bag granary bread mix
Plain flour for dusting
10 Cherry tomatoes halved
250g tub of ricotta
Rocket leaves to serve
Heat oven to 220C/fan 200C/gas 6. Soften the onion and peppers in the Rapeseed 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. Drizzle the Mr Hugh’s Basil Infused Rapeseed oil on top of the dough and 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 a few spoonsfuls of the ricotta. Bake for 10 mins more until the base is golden and crisp. Scatter with rocket leaves and serve with green salad.