Tricolore pizza with basil oil

Tricolore pizza with basil oil

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(13 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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

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

Nutrition: per serving

  • kcal359
  • fat19g
  • saturates4g
  • carbs35g
  • sugars4g
  • fibre4g
  • protein14g
  • salt1.13g
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Ingredients

  • 175g from a 500g pack ciabatta bread mix, plus a little extra for dusting
  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • large handful basil leaf
  • 1 avocado, halved and thinly sliced

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • splash lemon juice
  • 125g ball reduced-fat mozzarella
  • 225g mixed tomato, sliced and drained on kitchen paper

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

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

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Comments (9)

chefchipmunk's picture
5

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

chefchipmunk's picture
5

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
3

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
5

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
5

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

Frantic Flapjack's picture
4

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
4

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
4

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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