Tricolore pizza with basil oil

Tricolore pizza with basil oil might be just the Mediterranean recipe you are searching for. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs $1.19 per serving. One portion of this dish contains around 8g of protein, 25g of fat, and a total of 278 calories. From preparation to the plate, this recipe takes approximately 25 minutes. If you have tomatoes, mozzarella, olive oil, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. 44 people were glad they tried this recipe. Overall, this recipe earns a solid spoonacular score of 69%. Users who liked this recipe also liked Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil, Proscuitto and Pear Pizza with Rosemary Olive Oil Pizza Crust, and Roasted Tomato Pizza with Fresh Basil and Homemade Pizza Sauce.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to its highest setting, about240C/fan 220C/gas 9. Tip the bread mix intoa large bowl, pour over 125ml lukewarmwater and 1 tbsp olive oil, then mix well toa sticky dough. Knead for a few mins, usingsome of the extra dry mix to stop it sticking.Place in an oiled bowl, cover with a teatowel and leave in a warm place for 15 mins.While the dough is rising, put the remainingoil in a small blender with most of the basil,then whizz until the leaves are finely chopped.Toss the avocado in the lemon juice, thentear the mozzarella into rough pieces.3 Using a little more of the dry bread mix tohelp you, roll and stretch the dough out to arough 25 x 30cm rectangle on a large bakingsheet. Brush over the basil oil, scatter withthe mozzarella and tomato slices, then bakefor 10-12 mins until the base is crisp and thecheese melted. To serve, scatter with theavocado slices and remaining basil leaves,then season with freshly ground

 

Step by step:

1. Heat oven to its highest setting, about240C/fan 220C/gas

2. Tip the bread mix intoa large bowl, pour over 125ml lukewarmwater and 1 tbsp olive oil, then mix well toa sticky dough. Knead for a few mins, usingsome of the extra dry mix to stop it sticking.

3. Place in an oiled bowl, cover with a teatowel and leave in a warm place for 15 mins.While the dough is rising, put the remainingoil in a small blender with most of the basil,then whizz until the leaves are finely chopped.Toss the avocado in the lemon juice, thentear the mozzarella into rough pieces.3 Using a little more of the dry bread mix tohelp you, roll and stretch the dough out to arough 25 x 30cm rectangle on a large bakingsheet.

4. Brush over the basil oil, scatter withthe mozzarella and tomato slices, then bakefor 10-12 mins until the base is crisp and thecheese melted. To serve, scatter with theavocado slices and remaining basil leaves,then season with freshly ground

Nutrition Information:

covered percent of daily need