Cherry Tomato And Bocconcini Pizza

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 1 teaspoon active dry yeast
• 1/4 teaspoon caster sugar
• 3/4 cup water, lukewarm temperature
• 1 1/2 cups plain flour
• 1/2 teaspoon sea salt
• 2 teaspoons olive oil
• 32 cherry tomatoes
• 1/4 cup oregano leaves, freshly chopped
• sea salt, to taste
• black pepper, freshly cracked to taste
• 1 cup mozzarella cheese, grated
• 1/4 cup parmesan cheese, finely grated
• 180 g bocconcini, drained and torn
• 100 g baby rocket, to serve

Recipe

• 1 to make the dough, place the yeast, sugar and water in a small bowl and mix to combine. set aside in a warm place for 5 minutes or until bubbles appear on the surface.
• 2 place the flour and salt in a large bowl and make a well in the centre. add the yeast mixture and oil stirring with a butter knife until a dough forms. turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
• 3 place the dough in a large bowl, cover with a damp cloth and set aside for 30 minutes or until the dough is doubled in size.
• 4 preheat the oven to 230oc/450of/gas 5.
• 5 for the topping, place the tomatoes, oregano, salt and pepper in a bowl and crush with a potato masher. divide the dough into four and roll out each portion to a 14cm/5.5 inch round. place on greasy baking trays and top each pizza with mozzarella, parmesan, bocconcini and tomato mixture and cook for 10-15 minutes or until golden and crispy.
• 6 top with rocket to serve.