1 packet dried yeast
1 teaspoon caster sugar
2 cups flour plus some extra
1 tablespoon olive oil
pinch sea salt
125g tomato pizza sauce
1 cup grated mozzarella cheese
150g cherry tomatoes, cut in half
Fresh basil leaves, torn
Pre-heat oven to 220C.
Place yeast and sugar in a small bowl and cover with 4 tablespoon warm water.
Stir and leave for 10 minutes to activate (become frothy).
Place flour, olive oil and salt in a large bowl.
Once the yeast mix is ready add to the flour along with ½ - 1 cup water.
Mix together to combine into a large ball. Place on a lightly floured bench and knead for 10 minutes until the dough is smooth and springy. Put back in bowl and cover with a tea towel and allow to prove.
Divide into small balls and roll into circles.
Grease pizza trays with a little oil and place dough on tray.
Spread a thin layer of tomato sauce on dough. Top with tomatoes, cheese and basil. Bake until cheese has melted and bottom is crisp and brown. About 12 minutes. Makes 4 small pizzas.