Tricolore pizza with basil oil

Tricolore pizza with basil oil

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(13 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Uncooked without the avocado
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
359
protein
14g
carbs
35g
fat
19g
saturates
4g
fibre
4g
sugar
4g
salt
1.13g

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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Method

  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

Recipe from Good Food magazine, July 2008

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Comments

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chefchipmunk's picture
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i also cooked the base first for a couple of minutes before adding the toppings

chefchipmunk's picture
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Really easy and fresh tasting. I used about 200g for the base which was enough for a normal sized pizza to share between two. Loved the basil oil, really lifted the whole thing.

nataliasupernova's picture
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My base went soggy too, which is a shame as the flavours were lovely. Next time I will try part-baking the base first. Might also be nice with some garlic in the basil oil. Also as above, I used 250g of ciabatta mix, which was ok for 3 people

kholden's picture

The quantities for the base were way off! I ended up using 250gms of the mix at least, maybe even 350. So tasty though, two of us noshed a whole one with a spinach and balsamic salad. Great stuff! I think some toasted pine nuts would add an extra dimension.

jeninbrighton's picture
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I didn't follow the recipe for the pizza base (I always use Lavash bread for the base, which I love... so thin and crispy!) But I followed the recipe for the topping. Holy Smokes. Best. Pizza. Ever. I want to eat this pizza every night for the rest of my life. We used a jar of Sun Kissed tomatoes instead of the regular tomatoes called for.... it was INCREDIBLE. This is a winner!

veggiefoodlover13's picture
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delicious!! the fresh avocado REALY comliments the suttle yes delicious palette of this basic -yet scruptious pizza!!

Frantic Flapjack's picture
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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.

alisongurr's picture
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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!

annelisarkanen's picture
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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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