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