Tricolore pizza with basil oil
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 175g from a 500g pack ciabattabread mix, plus a little extra for dusting
- 3 tbsp olive oil
- large handful basil leaf
- 1 avocadohalved and thinly sliced
- splash lemon juice
- 125g ball reduced-fat mozzarella
- 225g mixed tomatosliced and drained on kitchen paper
Nutrition: per serving
- kcal359
- fat19g
- saturates4g
- carbs35g
- sugars4g
- fibre4g
- protein14g
- salt1.13glow
Method
step 1
Heat oven to its highest setting, about 240C/fan 220C/gas 9. Tip the bread mix into a large bowl, pour over 125ml lukewarm water and 1 tbsp olive oil, then mix well to a sticky dough. Knead for a few mins, using some of the extra dry mix to stop it sticking. Place in an oiled bowl, cover with a tea towel and leave in a warm place for 15 mins.
step 2
While the dough is rising, put the remaining oil in a small blender with most of the basil, then whizz until the leaves are finely chopped. Toss the avocado in the lemon juice, then tear the mozzarella into rough pieces. 3 Using a little more of the dry bread mix to help you, roll and stretch the dough out to a rough 25 x 30cm rectangle on a large baking sheet. Brush over the basil oil, scatter with the mozzarella and tomato slices, then bake for 10-12 mins until the base is crisp and the cheese melted. To serve, scatter with the avocado slices and remaining basil leaves, then season with freshly ground
