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Tricolore pizza with basil oil

Credit: BBC GoodFood Tricolore pizza with basil oil

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Tricolore pizza with basil oil
Ingredients

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  • ciabatta bread mix, 175g from a 500g pack, plus a little extra for dusting
  • 3tbsp olive oil
  • basil leaves, handful
  • lemon juice, splash of
  • 125g mozzarella ball, reduced-fat
  • 225g tomatoes, mixed, sliced and drained on kitchen paper
  • 1 x avocado(s), halved and sliced thinly
Method

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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.

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