Crispy avocado pizzas

• rapeseed oil↗2 tsp
• red or orange bell pepper1

  seedless, quartered and sliced

• garlic cloves↗2

  finely chopped

• cherry tomatoes↗160 g
• small avocado1

  halved, pitted and sliced

• arugula↗2 щедрих жмені
• small red onion↗1

  thinly sliced

• Kalamata olives4

  sliced

• balsamic vinegar↗1 tsp
• wholemeal flour↗150 g
• baking powder↗1 ½ tsp
• rapeseed oil↗2 tsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection, gas mark 6) and line two baking trays with parchment paper. In a non‑stick skillet heat the oil, sauté the pepper for 5 min, stirring occasionally, until softened. Add the garlic, stir quickly and remove the pan from the heat. Add the cherry tomatoes, stir again.

2. 2

   While the vegetables cook, prepare the base. In a large bowl sift the wholemeal flour together with the baking powder. Separately mix 80 ml water with 2 tsp oil, pour the mixture into the flour and stir with a spatula until smooth. Let the dough rest for 5 min.

3. 3

   Divide the dough in half, roll each piece on a flour‑dusted surface until smooth – no extra flour needed. Roll each portion into a very thin 20 cm‑diameter circle and transfer to the prepared trays. Repeat with the second piece. Bake the bases for 8 min, then carefully flip them and spread each with the pepper‑tomato mixture. Return to the oven for another 10 min.

4. 4

   In a bowl combine the soft avocado, arugula, thinly sliced red onion, Kalamata olives and 1 tsp balsamic vinegar. Remove the baked bases from the oven, gently loosen the tomatoes to fill the hollows without topping. Spread the avocado mixture on top and serve while the crisps are still hot.