Ingredients

The following ingredients have 4 Servings
  • 1 tsp. instant or active dried yeast
  • 3/4 tsp. white sugar
  • 3/4 cup lukewarm water
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. fine sea salt
  • 2 tsp. olive oil
  • 1/4 cup fresh basil (chopped)
  • 1 clove garlic (finely minced)
  • 1-2 Tbsp. olive oil
  • 1/4 cup finely grated parmesan
  • Assortment of cherry tomatoes (about 24-30)
  • 6 oz. bocconcini (drained and torn)
  • 1 cup grated mozzarella cheese
  • Sea salt and cracked black pepper
  • Fresh baby arugula (to serve)

Instruction

  • For the pizza base: Place the yeast, sugar and water in a bowl and mix to combine. Set aside for 5 minutes or until bubbles appear on the surface. Place the flour, salt and oil in a bowl and make a well in the centre. Add the yeast mixture, stirring until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic, adding more flour, as necessary. Place in a bowl, cover with plastic wrap and set aside for 30 minutes or until doubled in size.
  • Preheat oven to 415° F.
  • To crush cherry tomatoes, cut a small slit in the side of each one with a knife and gently squeeze to release seeds and liquid. Discard seeds and liquid. (*Note: this can be messy, so I like to cover the top with a sheet of paper towel while I do this).
  • Divide dough into 4 equal pieces and roll out each one to 6-7 inch rounds. Place on a parchment lined baking sheet.
  • In a small bowl, combine the basil, garlic and enough olive oil to make a spreadable paste. Divide mixture between 4 pizza bases and spread evenly on top of base. Top with a sprinkling of Parmesan cheese. Place 6-7 cherry tomatoes on each pizza, then add some torn bocconcini to each one. Sprinkle generously with salt and freshly ground pepper, then sprinkle top with mozzarella.
  • Bake in pre-heated oven for 25-30 minutes or until the bases are crispy and golden. Top with arugula to serve.