Tricolore Pizza with Basil Oil



  • 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 tomatoes , sliced and drained on kitchen paper


  • Heat oven to its highest setting, about 240°C.
  • Tip the bread mix into a large bowl,pour over 125 ml lukewarm water and 1 tbsp olive oil, then mix well to a sticky
  • 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.
  • 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 black pepper.


DOWNLOAD ATTACHMENT: Others Tricolore Pizza
Skip to toolbar