Mini sun-dried tomato pizza

Serves -


500g self-raising flour

250g ricotta cheese

1 egg

25ml whole milk

4-6 sundried tomatoes (drained and chopped)

Sundried tomato puree

Grated mozzarella or finely sliced mozzarella ball

Tinned sweetcorn

Mixed herbs

Black pepper


  1. Preheat the oven to 200◦c/gas mark 6


2. Sift flour into a food processor (fitted with a plastic blade) or a large bowl and season with black pepper


3. In a bowl beat together the ricotta, egg, herbs, tomatoes and milk.


4. Add this to the flour and beat together (or whizz in the processor) to make a soft dough


5. Turn out the dough onto a lightly floured surface and roll out. Use fun shaped pastry cutters to make your mini pizza bases.


6. Spread the dough with the tomato puree and sprinkle with cheese and sweetcorn.


7. Bake for 20-25mins until the cheese is golden and bubbling


Recipe adapted from Ella’s Kitchen the Cook Book


Nutritional Information per 96g serving (makes 12)

Energy Kcal                   297 Kcal

Energy Kj                       1248 Kj

Fat                                  12g

Of which saturates      5.7g

Carbohydrates             33g

Of which sugars           1.6g

Fibre                               2.5g

Protein                           14g

Salt                                 1.2g

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