Home > Comfort Food > Comforting Dishes > Ricotta And Fontina Pizza

Ricotta And Fontina Pizza

Image of Ricotta And Fontina Pizza

2.5ml/ tsp active dried yeast
Pinch of granulated sugar
450g/1lb/4 cups strong white bread flour
5ml/1 tsp salt
30ml/2 tbsp olive oil

For the tomato sauce

400g/14oz can chopped tomatoes
150ml/ pint/⅔ cup passata
1 large garlic clove, finely chopped
5ml/1 tsp dried oregano
1 bay leaf
10ml/2 tsp malt vinegar
Salt and freshly ground black pepper

For the topping

30ml/2 tbsp olive oil
1 garlic clove, finely chopped
350g/12oz/4 cups mixed mushrooms (chestnut, flat or button), sliced
30ml/2 tbsp chopped fresh oregano, plus whole leaves to garnish
250g/9oz/generous 1 cup ricotta cheese
225g/8oz Fontina cheese, sliced


Makes: 4


1. Make the dough. Put 300ml/½ pint/1¼ cups warm water in a measuring jug. Add the yeast and the sugar and leave for 5-10 minutes until frothy. Sift the flour and salt into a large bowl and make a well in the centre. Gradually pour in the yeast mixture and the olive oil. Mix to make smooth dough.

2. Knead on a lightly floured surface for about 10 minutes until smooth, springy and elastic. Place the dough in a floured bowl, cover and leave to rise in a warm place for 1½ hours.

3. Meanwhile, make the tomato sauce. Place all the ingredients in a pan, cover and bring to the boil. Lower the heat, remove the lid and simmer for 20 minutes, stirring occasionally, until reduced.

4. Make the topping. Heat the oil in a frying pan. Add the garlic and mushrooms, with salt and pepper to taste. Cook, stirring, for about 5 minutes or until the mushrooms are tender and golden. Set aside.

5. Preheat the oven to 220°/425°F/Gas 7. Brush four baking sheets with oil. Knead the dough for 2 minutes, then divide into four equal pieces. Roll out each piece to a 25cm/10in round and place on a baking sheet.

6. Spoon the tomato sauce over each dough round. Brush the edge with a little olive oil. Add the mushrooms, oregano and cheese. Bake for about 15 minutes until golden brown and crisp. Sprinkle the oregano leaves over.

Energy 749Kcal/3149kj; Protein 30.8g; Carbohydrate 93.1g of which sugars 7g; Fat 29.5g of which saturates 15.7g; Cholesterol 84mg; Calcium 473mg; Fibre 5.4g; Sodium 1000mg

Related food category: