Easy ricotta & pepperoni pizza

This speedy pizza makes the most of ricotta to add a creaminess to pizza. Top with fresh basil for a wonderful aroma.

Ingreadient

• 4 x 220g frozen Northern Dough Co. Original Pizza Dough, defrosted
• Plain flour, for rolling
• 250g ricotta
• 100g Cooks’ Ingredients Pepperoni
• 450g cherry or mixed baby tomatoes, halved
• 1 tbsp extra virgin olive oil
• Handful basil leaves, to serve

Step by step

1. Heat the oven to 220ºC, gas mark 7. On a lightly floured work surface, roll out the dough balls into 4 x 22cm rounds.
2. Transfer the rounds to 2 large baking sheets. Spoon the ricotta over the dough, leaving a border of roughly 1cm around the edge, then season. Top with the pepperoni and tomatoes, then drizzle with extra virgin olive oil.
3. Bake for 15-18 minutes, until cooked through with a golden brown crust. Scatter with basil leaves and serve.