Avocado Pizza with Tomatoes and Basil

Ingredients

• 15 g fresh yeast
• 1 tsp sugar
• 300 g flour (and extra for dusting)
• 100 g wheat flour type 1050
• Salt
• 400 g diced canned tomatoes
• 4 tsp olive oil
• Pepper
• 250 g Cherry Tomatoes
• 160 g mountain cheese
• Lemon
• 1 Avocado
• 2 bunches basil

Instructions

1. 1.

   Crush the yeast and mix with sugar and 3 tbsp lukewarm water. Combine both flours with 2 tsp salt in a bowl. Add the yeast mixture and 180 ml lukewarm water, then knead by hand into a smooth dough. Shape into a ball, cover with a cloth, and let rise for 1 hour in a warm place.

2. 2.

   Drain the diced tomatoes well.

3. 3.

   After the rest period, knead the dough again, divide it into four portions, roll each into a circle about 20 cm in diameter on a lightly floured surface, and place on baking sheets lined with parchment paper. Brush each base with 1 tsp olive oil. Evenly spread the diced tomatoes over the dough, season with salt and pepper. Wash, dry, halve the cherry tomatoes, and arrange them on top. Sprinkle the mountain cheese over everything. Bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for 20–25 minutes until golden brown.

4. 4.

   Meanwhile squeeze half a lemon. Peel, halve, and pit the avocado. Slice into thin wedges and drizzle with a little lemon juice. Pick basil leaves, wash, and shake dry.

5. 5.

   Remove the pizzas from the oven, immediately top them with avocado slices, scatter plenty of basil leaves, season with salt and pepper, and serve right away.