Name: Tricolore pizza with basil oil
Yield: 4
Ingredients: 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 tomato , sliced and drained on kitchen paper -

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Ingredients for - Tricolore pizza with basil oil

1. 175g from a 500g pack ciabatta bread mix, plus a little extra for dusting -

2. 3 tbsp olive oil -

3. large handful basil leaf -

4. 1 avocado , halved and thinly sliced -

5. splash lemon juice -

6. 125g ball reduced-fat mozzarella -

7. 225g mixed tomato , sliced and drained on kitchen paper -

How to cook deliciously - Tricolore pizza with basil oil

1. Stage

Heat oven to its highest setting, about 240C/fan 220C/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. Place in an oiled bowl, cover with a tea towel and leave in a warm place for 15 mins.

2. Stage

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