What you’ll need

3 ⅓ cups The Healthy Baker Plain Flour

2 ½ teaspoons dry yeast

300mls water, warm

1 teaspoon salt

1 tablespoon olive oil

1 punnet cherry tomatoes

1 cup passata

1 handful basil leaves

1 cup Bocconcini
Combine yeast and lukewarm water in a small bowl and leave to sit for 10 minutes so the yeast activates.
Whisk in the oil.
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.
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.
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.
Cook for 20 minutes or until the dough is golden and the topping is bubbling.






