Back bbcgoodfood.com

Tricolore pizza with basil oil

Name: Tricolore pizza with basil oil
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 175g from a 500g pack ciabatta bread mix, plus a little extra for dusting; 3 tbsp olive oil; large handful basil leaf; 1 avocado halved and thinly sliced; splash lemon juice; 125g ball reduced-fat mozzarella; 225g mixed tomato sliced and drained on kitchen paper

Colourful, healthy, quick and delicious. A must-try recipe for all cooks. Once perfected swap the toppings about and experiment

25 min total 15 min cook 4 359 cal

Ingredients

4 serv.

175g from a 500g pack ciabatta bread mix, plus a little extra for dusting
3 tbsp olive oil
large handful basil leaf
1 avocado halved and thinly sliced
splash lemon juice
125g ball reduced-fat mozzarella
225g mixed tomato sliced and drained on kitchen paper

Instructions

Tap a step to mark it done

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.
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