Tri­col­ore pizza


Serves 4 Prep 10 mins plus 15 mins rest­ing the dough Cook 10 mins

un­cooked with­out av­o­cado

175g 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 mixed toma­toes, sliced and drained

on kitchen pa­per

1 Heat oven to its high­est set­ting, about 240C/220C fan/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.

Put in an oiled bowl, cover with a tea towel. 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, then sea­son with freshly ground black pep­per and slice into wedges.

PER SERV­ING 359 kcals, fat 19g, sat­u­rates 4g, carbs 35g, su­gars 4g, fi­bre 4g, pro­tein 14g, salt 1.1g

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