Tricolore pizza with basil oil

Ingredients

• 175 g ciabatta bread for dusting plus a little extra
• 3 tbsp olive oil 
• 1 large handful basil 
• 1  avocado halved thinly sliced
• 1 tablespoon juice of lemon 
• 125 g mozzarella cheese reduced-fat
• 225 g tomatoes mixed drained sliced

Equipment

• bowl
• baking sheet
• oven
• blender
• kitchen towels

Directions

1. Heat oven to its highest setting, about 240C/fan 220C/gas
2. 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.
3. Place in an oiled bowl, cover with a tea towel and leave in a warm place for 15 mins.
4. 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.
5. 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