Colorful, healthy, quick and delicious.
A must-try recipe for all cooks. Once perfected swap the toppings about and experiment.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 10minutes |
| Cook Time |
| 15minutes |
Ingredients
- 175 g ciabatta bread mix plus a little extra for dusting
- 3 tbsp olive oil
- 1 handful basil leaf
- 1 avocado halved and thinly sliced
- splash lemon juice
- 125 g ball reduced-fat mozzarella
- 225 g mixed tomato sliced and drained on kitchen paper
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Ingredients
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Instructions
- 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.
- 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 Notes
Recipe from Good Food magazine, July 2008
Nutrition Facts
Tricolore Pizza with Basil Oil
Amount Per Serving
Calories 359
Calories from Fat 171
% Daily Value*
Total Fat 19g
29%
Saturated Fat 4g
20%
Total Carbohydrates 35g
12%
Dietary Fiber 4g
16%
Sugars 4g
Protein 14g
28%
* Percent Daily Values are based on a 2000 calorie diet.
