Name: Tricolore Pizza with Basil Oil and Avocado Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Italian
Ingredients: 175g from a 500g pack ciabatta bread mix, plus a little extra for dusting; 125ml lukewarm water; 1 tbsp olive oil (for dough); 3 tbsp olive oil (divided); Large handful basil leaves, divided; 1 avocado, halved and thinly sliced; Splash lemon juice; 125g ball reduced-fat mozzarella, torn into pieces; 225g mixed tomatoes, sliced and drained on kitchen paper

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Introduction

This tricolore pizza with basil oil is a fresh and vibrant take on the classic Italian flavors. Featuring creamy avocado, juicy tomatoes, and melted mozzarella on a crisp ciabatta base, it’s perfect for a quick and delicious meal. The fragrant basil oil adds a lovely herbal touch.

A rectangular pizza with a golden-brown crust sits on a white marbled surface, topped with a base layer of melted white cheese, scattered with a green pesto sauce. On top, there are several slices of bright red cherry tomatoes and larger, halved red tomatoes. Creamy light green slices of avocado are placed evenly across the pizza along with fresh basil leaves that add a vibrant green accent. The toppings create a colorful mix of red, green, and white, with a slightly crispy, textured crust around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the oven to its highest setting, about 240°C (fan 220°C/gas 9). In a large bowl, tip in 175g of the ciabatta bread mix, pour over 125ml lukewarm water and 1 tbsp olive oil, then mix well to form a sticky dough. Knead for a few minutes, dusting with a little extra dry mix to stop sticking. Place the dough in an oiled bowl, cover with a tea towel, and leave in a warm place for 15 minutes to rise.
Step 2: While the dough rises, place the remaining 2 tbsp olive oil and most of the basil leaves in a small blender and blitz until the leaves are finely chopped to make basil oil. Toss the avocado slices in the lemon juice to prevent browning. Tear the mozzarella into rough pieces.
Step 3: Using a little dry bread mix to help, roll and stretch the dough out on a large baking sheet into a rough 25 x 30cm rectangle. Brush the dough evenly with the basil oil. Scatter the mozzarella pieces and drained tomato slices over the top.
Step 4: Bake in the hot oven for 10-12 minutes until the base is crisp and the cheese is melted.
Step 5: To serve, scatter the avocado slices and remaining basil leaves over the pizza. Season with freshly ground black pepper and enjoy immediately.

Tips & Variations

If some guests don’t like avocado, you can make the tomato and mozzarella base pizza and serve an avocado salad on the side instead.
For a roasted tomato and mozzarella twist, double the tomatoes and roast them at 200°C (fan 180°C/gas 6) for 10 minutes until soft. Toss the roasted tomatoes with torn mozzarella, avocado slices, basil, 4 tbsp olive oil, and lemon zest and juice. Serve alongside soaked couscous for a fresh salad.

Storage

Store any leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven to maintain the crispness of the base, or use a skillet on low heat. Avoid microwaving to prevent the crust from becoming soggy.

How to Serve

The image shows a rectangular pizza with a golden-brown crust, topped with a green pesto sauce base. On top of the pesto, there is melted white cheese spread evenly. The pizza is layered with slices of red cherry tomatoes and larger slices of red tomato scattered across. Fresh green basil leaves and light green slices of avocado are placed over the top, adding color and texture contrast. The pizza is placed on a white marbled surface with some cheese melted around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bread flour instead of ciabatta bread mix?

You can substitute with regular bread flour, but the texture may be slightly different. You might need to adjust the water quantity for the right dough consistency.

Can I prepare the dough in advance?

Yes, you can prepare the dough a few hours ahead and keep it covered in the fridge. Allow it to come to room temperature before stretching and baking.