Tomato and Goats’ Cheese Pizza Recipe

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serves: 4
Skill: easy

Nutrition per portion

Calories 378 kCal 19%
Fat 15g 21%
  -  Saturates 5g 25%


  • ½
  • x 500g pack ciabatta bread mix (we used Wright's)
  • 3tbsp extra virgin olive oil
  • strong bread four, for dusting
  • 450g tomatoes, seeds removed and cut into thick slices and wedges
  • 3 thick slices of soft goats' cheese with rind
  • fresh basil leaves


  • Make half the quantity of the bread, according to the pack instructions. Shape into a ball before leaving to rise (until doubled in size) in a bowl covered with oiled clingfilm in the fridge for up to a day.

  • Heat the oven to 230C, gas 8. Roll the dough into a 30cm round on a floured work surface. Remove to an oiled baking tray lightly dusted with flour, drizzle with half the olive oil and bake for 8 minutes.

  • Remove from the oven, scatter over the tomatoes and top with the goats’ cheese, season and bake for another 5-6 minutes. Scatter over the basil and drizzle over the remaining oil.

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