Avocado, Tomato and Basil Pizza

Mix the flour, yeast, sugar, salt and about 250 ml lukewarm water and knead to a dough. Knead well, cover and put to rise in a warm place out of draughts for about 1 hour. Then knead again, divide the dough into 4 pieces, and form into balls. Put to rise for a further 30-40 minutes.

Preheat the oven to 220° (with fan). Prepare 4 round baking trays (28 cm in diameter) by dusting with a little flour. Dust the work surface with plenty of flour and roll the dough out into circles with a rolling pin. Place on the baking trays and flatten evenly with your hands, leaving the edges slightly thicker. Drain the tinned tomatoes, keeping the juice for another use. Brush the dough with 1-2 tbsp olive oil and spread the chopped tomatoes evenly over the pizza base. Season with salt and plenty of pepper. Wash, dry and halve the cocktail tomatoes and lay on top of the pizzas. Sprinkle with Parmesan and bake in the hot oven for 20-25 minutes, until golden brown.

Meanwhile peel and halve the avocados and remove the stones. Slice thinly. Strip the basil leaves from the stalks, wash and spin dry.