Tricolore pizza with basil oil

avocado avocados basil leaf basil leaves cheese make ahead mozzarella pizza tomato tomatoes

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Source

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 tomato , sliced and drained on kitchen paper

Method

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