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Roast pepper, anchovy and ricotta pizza
- Published: 12 Jul 19
- Updated: 18 Mar 24
Ready-made frozen pizza dough is a life-saver when you’re short on time midweek. Roll them out and top with creamy ricotta, salty anchovies and tangy capers in this easy pizza recipe.
![Roast pepper, anchovy and ricotta pizza](https://www.deliciousmagazine.co.uk/wp-content/uploads/2019/07/pizza-768x960.jpg)
Don’t fancy the toppings on this one? Simply swap them out for ingredients you have at home or check out all our pizza recipes.
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Serves 6
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Hands-on time 10 min, cooking time 30-35 min
Ingredients
- 3 thickly sliced mixed sweet peppers
- 1 tbsp olive oil
- Flour, for dusting
- 2 x 220g defrosted pizza dough balls (we like Northern Dough Co, from Sainsbury’s, Waitrose, Ocado, Booths and Wholefoods), or see our basic pizza dough recipe
- 250g ricotta
- 12 anchovy fillets
- 2-3 tbsp capers
- 25g parmesan
- Fresh basil, to serve
Method
- Heat the oven to 220°C/200°C fan/gas 7. Toss the peppers in a roasting tin with 1 tbsp olive oil and roast for 20 minutes. Increase the oven temperature to 240°C/220°C/gas 9. Lightly flour a work surface and roll out the defrosted pizza dough balls into a rectangle about 0.5cm thick. Transfer each to a baking tray lined with non-stick baking paper.
- Divide the roasted pepper slices between the bases, spoon over the ricotta and top with the anchovy fillets and capers. Grate over the parmesan, then bake the pizzas for 10-14 minutes, turning them round in the oven halfway through, until golden and crisp. Drizzle with a little light olive oil and scatter with fresh basil to serve.
- Recipe from June 2019 Issue
Nutrition
- Calories
- 288kcals
- Fat
- 9.9g (4.4g saturated)
- Protein
- 13.4g
- Carbohydrates
- 35.5g (4.7g sugars)
- Fibre
- 1.8g
- Salt
- 1.6g
delicious. tips
Cool the cooked peppers and keep chilled in an airtight container up to 5 days ahead
Buy ingredients online
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