Tricolore pizza with basil oil
recipe
Tricolore pizza with basil oil
No commentsIngredients
- 175g/6oz from a 500g pack ciabatta bread mix, plus a little extra for dusting
- 3 tbsp olive oil
- large handful basil leaves
- 1 avocado, halved and thinly sliced
- splash lemon juice
- 125g ball reduced-fat mozzarella
- 225g/8oz mixed tomatoes, sliced and
- drained on kitchen paper
Serves:
4
Preparation:
35
Total Time:
35min
Directions
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- Heat oven to its highest setting, about /fan /gas Tip the bread mix into a large bowl, pour over l lukewarm water and 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 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.
- Using a little more of the dry bread mix to help you, roll and stretch the dough out to a rough x cm rectangle on a large baking sheet. Brush over the basil oil, scatter with the mozzarella and tomato slices, then bake for - 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 black pepper and slice into wedges.
Source: BBC Good Food magazine
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