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Roasted cherry tomatoes with baked ricotta and pizzette fritte
Fruit and vegetables
small bunch soft herbs, such as oregano,
marjoram
or basil, finely chopped (or 1 tbsp dried oregano), reserve some for the pizzette
500g/1lb 2oz
cherry tomatoes
, halved (or use larger ones, quartered)
4
garlic
cloves, peeled and crushed
Tins, packets and jars
175g/6oz
plain flour
Cooking ingredients
½ tsp
salt
1 tbsp
olive oil
1 tsp fast-action dried
yeast
flaky
sea salt
(optional)
dried
oregano
(optional)
olive oil
, for brushing
salt and freshly ground
black pepper
1 tbsp
olive oil
1 tbsp runny
honey
salt and freshly ground
black pepper
Dairy, eggs and chilled
500g/1lb 2oz
ricotta
1 free-range
egg
, beaten
2 tbsp finely grated
Parmesan
, plus optional extra to serve
Other
100ml/3½fl oz warm water
olive oil, for shallow frying
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