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

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Tricolore pizza with basil oil

Tricolore pizza with basil oil

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.17 ratingsRate

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

Easily doubled

Easily halved

Freezable (uncooked without avocado)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal359
fat19g
saturates4g
carbs35g
sugars4g
fibre4g
protein14g
salt1.13g

low

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

RECIPE TIPS

TIP

If not everyone is keen on avocado, make the tomato and mozzarella base and serve with an avocado salad on the side.

ROASTED TOMATO & MOZZARELA

Double the tomatoes in the recipe, cut in half, then roast at 200C/fan 180C/gas 6 for 10 mins until soft. Soak 250g/9oz couscous according to pack instructions. To assemble, toss the couscous with the tomatoes, torn mozzarella, avocado slices, basil, 4 tbsp olive oil and the zest and juice 2 lemons.

Recipe from Good Food magazine, July 2008

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Overall rating

A star rating of 4.2 out of 5.17 ratings

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