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What you’ll need

flour

3 ⅓ cups The Healthy Baker Plain Flour

dry yeast

2 ½ teaspoons dry yeast

water

300mls water, warm

salt

1 teaspoon salt

cherry tomatoes

1 punnet cherry tomatoes

passata

1 cup passata

basil

1 handful basil leaves

Bocconcini

1 cup Bocconcini

1

Combine yeast and lukewarm water in a small bowl and leave to sit for 10 minutes so the yeast activates.

2

Whisk in the oil.

3

Turn flour out on to work surface, add the salt and make a well in the centre. Pour in the yeast mixture and bring mixture together with your hands until a craggy dough.

4

Knead for about 5 minutes or until the dough is smooth and elastic. Place in a lightly oiled bowl, cover with a tea towel and set aside in a warm place for one hour.

5

Preheat oven to 220C. Roll out pizza dough to a round shape about 1cm thick. Spread with the passata, top with the cherry tomatoes, bocconcini, basil and a good drizzle of olive oil.

6

Cook for 20 minutes or until the dough is golden and the topping is bubbling.