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 tomatoes, sliced and drained on kitchen paper
If not everyone is keen on avocado,
make the tomato and mozzarella base
and serve with an avocado salad on the side.
Roasted tomato & mozzarela
Double the tomatoes in the recipe, cut in
half, then roast at 200C/fan 180C/gas 6 for
10 mins until soft. Soak 250g/9oz couscous
according to pack instructions. To assemble,
toss the couscous with the tomatoes, torn
mozzarella, avocado slices, basil, 4 tbsp olive
oil and the zest and juice 2 lemons.
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.
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