Description

This vibrant Tricolore pizza features a crisp homemade ciabatta bread base topped with creamy reduced-fat mozzarella, fresh mixed tomatoes, and bright avocado slices, finished with fragrant basil oil for a fresh and flavorful meal. Perfect for a quick homemade pizza with a healthy twist.

Ingredients

Scale

For the Dough

175g from a 500g pack ciabatta bread mix, plus a little extra for dusting
125ml lukewarm water
1 tbsp olive oil (for dough)

For the Topping

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

Instructions

Prepare the Dough: Heat your oven to its highest setting, around 240°C (fan 220°C/gas mark 9). In a large bowl, pour 125ml lukewarm water and 1 tbsp olive oil over 175g of ciabatta bread mix. Mix well until a sticky dough forms.
Knead and Rise: Knead the dough for a few minutes, dusting with a little extra bread mix to prevent sticking. Place the dough in an oiled bowl, cover with a tea towel, and leave in a warm place to rise for 15 minutes.
Make Basil Oil: While the dough rises, blitz the remaining olive oil with most of the basil leaves in a small blender or food processor until the basil is finely chopped and an aromatic basil oil forms.
Prepare Toppings: Toss the avocado slices with a splash of lemon juice to prevent browning. Drain the sliced tomatoes on kitchen paper to remove excess moisture. Tear the mozzarella into rough pieces.
Shape the Dough: Using a little of the dry bread mix to help, roll and stretch the dough out on a large baking sheet into a rough 25 x 30cm rectangle.
Assemble the Pizza: Brush the dough evenly with the basil oil. Scatter the torn mozzarella pieces and the drained tomato slices on top.
Bake: Place the pizza in the preheated oven and bake for 10-12 minutes, or until the base is crisp and the cheese has melted.
Finish and Serve: Remove the pizza from the oven, scatter over the avocado slices and the remaining fresh basil leaves. Season with freshly ground black pepper and serve immediately.

Notes

If avocado is not preferred on the pizza, serve it as a fresh avocado salad on the side.
For a variation, double the tomatoes, roast them at 200°C (fan 180°C/gas 6) for 10 minutes until soft, and toss with couscous, torn mozzarella, avocado, basil, olive oil, lemon zest, and juice for a refreshing salad.
Drain tomato slices well to avoid a soggy pizza base.
Use reduced-fat mozzarella for a lighter pizza without compromising flavor.
Adjust lemon juice amount to taste when tossing the avocado to keep slices fresh and bright.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Pizza
Method: Baking
Cuisine: Italian

Keywords: Tricolore pizza, basil oil, ciabatta dough, avocado pizza, healthy pizza, homemade pizza, reduced-fat mozzarella, tomato pizza