Tricolore pizza with basil oil

Tricolore pizza with basil oil

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Vegetarian

Vegetarian

Uncooked without the avocado

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
Try

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.

Tip

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

Per serving

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

Recipe from Good Food magazine, July 2008.

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Latest comments and suggestions

  • Binder photo Anneli

    01 July 2008

    Anneli rated and commented on this recipe

    4 stars

    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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  • Binder photo Alison

    02 July 2008

    Alison rated and commented on this recipe

    4 stars

    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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  • Binder photo Frantic Flapjack

    25 July 2008

    Frantic Flapjack rated and commented on this recipe

    4 stars

    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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  • Binder photo Gemma

    07 August 2008

    Gemma rated this recipe

    4 stars

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  • Binder photo veggiefoodlover13

    26 October 2008

    veggiefoodlover13 rated and commented on this recipe

    5 stars

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

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  • Binder photo yorksroyal

    27 October 2008

    yorksroyal rated this recipe

    5 stars

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  • Binder photo Nead

    14 December 2008

    Nead rated this recipe

    5 stars

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  • Binder photo jeninbrighton

    15 February 2009

    jeninbrighton rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Eggseven

    12 June 2009

    Eggseven commented on this recipe

    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.

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  • Binder photo laurab

    28 March 2010

    laurab rated this recipe

    4 stars

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  • Binder photo Zoe7284

    10 April 2010

    Zoe7284 rated this recipe

    3 stars

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  • Binder photo Supernova

    21 August 2010

    Supernova rated and commented on this recipe

    3 stars

    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

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  • Binder photo Elizabeth

    20 September 2010

    Elizabeth rated this recipe

    5 stars

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  • Binder photo chefchipmunk

    29 January 2012

    chefchipmunk rated and commented on this recipe

    5 stars

    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.

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  • Binder photo chefchipmunk

    29 January 2012

    chefchipmunk commented on this recipe

    i also cooked the base first for a couple of minutes before adding the toppings

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Vegetarian

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
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Per serving

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

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