Tricolore pizza with basil oil

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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

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.

Per serving

359 kcalories, protein 14g, carbohydrate 35g, fat 19 g, saturated fat 4g, fibre 4g, salt 1.13 g

Latest comments and suggestions

• Anneli

  01 July 2008

  Anneli rated and commented on this recipe

  

  I really liked this recipe. Its a lot simpler than other ones on home made pizza. Next time, I might cook the base a little before adding the topping - it went a little soggy. Also, I halved the quantities but found that it was only enough for 1 person, despite this serving 4.

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• Alison

  02 July 2008

  Alison rated and commented on this recipe

  

  This was a much lighter base than using traditonal strong bread flour. Was really nice but I made my own topping using Etruscan pepperoni, pepper, tomato and mozarella. Much better than shop bought ones and not much effort required!

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• Frantic Flapjack

  25 July 2008

  Frantic Flapjack rated and commented on this recipe

  

  I used twice the amount of bread mix recommended and got a giant pizza! Really easy to make. Made my own tomato sauce base and used sweetcorn in place of the avocado. Served with mixed salad. Very popular.

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• Gemma

  07 August 2008

  Gemma rated this recipe

  

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• veggiefoodlover13

  26 October 2008

  veggiefoodlover13 rated and commented on this recipe

  

  delicious!! the fresh avocado REALY comliments the suttle yes delicious palette of this basic -yet scruptious pizza!!

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• yorksroyal

  27 October 2008

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• Nead

  14 December 2008

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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 tomatoes , sliced and drained on kitchen paper

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 15 mins

Vegetarian

Uncooked without the avocado

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 tomatoes , sliced and drained on kitchen paper

Per serving

359 kcalories, protein 14g, carbohydrate 35g, fat 19 g, saturated fat 4g, fibre 4g, salt 1.13 g

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