Name: Avocado pizza crisps
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tsp rapeseed oil; 1 red or orange pepper deseeded, quartered and sliced; 2 garlic cloves finely chopped; 160g cherry tomatoes; 1 small avocado halved, destoned and sliced; 2 good handfuls of rocket; 1 small red onion thinly sliced; 4 Kalamata olives sliced; 1 tsp balsamic vinegar; 150g wholemeal flour; 1 ½ tsp baking powder; 2 tsp rapeseed oil

Avocado pizza crisps

Make a simple wholemeal pizza base then pile on the toppings – this easy, healthy version is vegan, low in calories and packed with four of your 5-a-day

43 min total 15 min prep 28 min cook 2 485 cal

Instructions

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1 Heat oven to 200C/180C fan/gas 6 and line two baking sheets with baking parchment. Heat the oil in a non-stick pan and fry the pepper for 5 mins, stirring every now and then until softened. Add the garlic, stir well and remove from the heat. Stir in the cherry tomatoes.
2 Meanwhile, make the base. Tip the flour into a bowl with the baking powder. Mix 80ml water with the oil, then add to the flour and stir in with the blade of a knife. Set aside for 5 mins.
3 Cut the dough in half and knead on the work surface until smooth – you shouldn’t need to add any extra flour. Roll out to a very thin 20cm circle, then lift onto the baking sheet. Do the same with the other half of the dough. Bake the two bases for 8 mins, then turn them over and top with the pepper and tomato mixture. Return to the oven for 10 mins more.
4 Toss the avocado, rocket, onion and olives with the balsamic vinegar. Remove the bases from the oven and squash the tomatoes a little to fill any areas that aren’t covered with the topping. Pile the avocado mixture on top and eat while still hot.