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Prep 15 mins
Cooking 15 mins
Serves 4-6
Prep time: 15 (plus 1 hour resting time for dough)
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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