Roasted cherry tomatoes with baked ricotta and pizzette fritte

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves 4–6

By Claire Thomson


For the pizzette fritte

  • 175g/6oz plain flour
  • ½ tsp salt
  • 100ml/3½fl oz warm water
  • 1 tbsp olive oil
  • 1 tsp fast-action dried yeast
  • flaky sea salt (optional)
  • dried oregano (optional)
  • olive oil, for shallow frying

For the baked ricotta

  • olive oil, for brushing
  • 500g/1lb 2oz ricotta
  • 1 free-range egg, beaten
  • 2 tbsp finely grated Parmesan, plus optional extra to serve
  • small bunch soft herbs, such as oregano, marjoram or basil, finely chopped (or 1 tbsp dried oregano), reserve some for the pizzette
  • salt and freshly ground black pepper

For the roasted cherry tomatoes

  • 500g/1lb 2oz cherry tomatoes, halved (or use larger ones, quartered)
  • 1 tbsp olive oil
  • 4 garlic cloves, peeled and crushed
  • 1 tbsp runny honey
  • salt and freshly ground black pepper
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