Roast pepper, anchovy and ricotta pizza

Name: Roast pepper, anchovy and ricotta pizza
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 6
Cuisine: Italian recipes
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 https://www.deliciousmagazine.co.uk/recipes/basic-pizza-dough-recipe/basic pizza dough recipe; 250g ricotta; 12 anchovy fillets; 2-3 tbsp capers; 25g parmesan; Fresh basil, to serve

Published: 12 Jul 19
Updated: 18 Mar 24

Test kitchen approved

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.

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.

Serves 6
Hands-on time 10 min, cooking time 30-35 min

Visit deliciousmagazine.co.uk to save recipe

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

Nutrition: per serving

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

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