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 & TIPS:
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.
