Ingredients 100ml tomato passata (sieved tomatoes)* or roasted-tomato sugo 2 tablespoons chopped basil leaves، plus small leaves to garnish 1 garlic clove، finely chopped 4 bocconcini، sliced 1cm thick 2 tablespoons freshly grated parmesan 8 cherry tomatoes، halved Extra virgin olive oil، to drizzle
PIZZA BASES 2 cups (300g) strong (baker's) flour، plus extra to dust 7g sachet dry active yeast 1 teaspoon caster sugar 1 tablespoon olive oil، plus extra to grease
Directions For the pizza bases، sift flour into a large bowl. Stir in yeast، sugar and 1 teaspoon salt. Make a well in the centre and add 200ml warm water with the oil. Bring together with a wooden spoon or your hands، then turn out dough onto a floured surface. Knead for 5 minutes by hand (or in an electric mixer with a dough hook) until the dough is smooth.
Lightly grease the cleaned bowl with a little oil، then add dough and cover with a tea towel. Set aside in a warm place to prove for 1 hour or until doubled in size.
Preheat oven to 240°C. Knock back the dough by punching it to remove air and divide into 2 balls. Roll dough out on a floured surface until you have 2 very thin، 25cm-diameter pizza bases. Carefully transfer to 2 lightly floured baking sheets.
Combine passata or sugo with basil and garlic، then spread over pizza bases leaving a 2cm border. Divide the bocconcini between bases، then scatter with parmesan and cherry tomatoes (cutside up). Drizzle with olive oil and bake for 8-10 minutes until cheese has melted and the pizza bases are crisp and lightly golden around the edges.
Drizzle the pizzas with a little more olive oil، garnish with small basil leaves then serve immediately.