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Ricotta & Basil Pizza Bread

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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40 minutes
Serves 6
Easy
Ingredients

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

Method

 

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.

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