A thin, blistered pizza with a puffy crust, topped simply with tomato, mozzarella, basil and olive oil. This avocado version is finished with avocado. Ready in about 30 minutes.
Prep 20 min Cook 10 min Serves 2 Medium
Ingredients
🍅Tomato Puree1/2 cup
🧂Salta pinch
🌾Pizza Dough2 balls (about 250 g each)
🧀Mozzarella Cheese200 g, torn
🌿Fresh Basila few leaves
🫙Olive Oil1 tbsp
Optional extras
🥑Avocado1, sliced
Instructions
1
Bring the dough to room temperature and heat the oven (with a pizza stone or steel) as hot as it goes for 45 minutes.
2
Stretch each ball by hand into a thin round, leaving a thicker rim.
3
Spread a thin layer of salted tomato, then add mozzarella.
4
Bake 6–10 minutes until the crust is puffed and charred in spots.
5
Finish with basil and olive oil.
6
Add sliced avocado just before serving.
Chef's tip
Don't overload the toppings; a light hand keeps the centre from going soggy.
