Tricolore pizza with basil oil

• from a 500g pack ciabatta175g g

  bread mix, plus a little extra for dusting

• olive oil↗3 tbsp tbsp
• basil leaf↗large handful

  large handful

• avocado↗1

  halved and thinly sliced

• lemon juice↗splash

  splash

• ball reduced-fat mozzarella↗125g g
• mixed tomato225g g

  sliced and drained on kitchen paper

Step-by-step instructions

1. 1

   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. 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