Margarita Pizza

Ingredients

• 100ml tomato passata
• 2 tbsp chopped basil leaves, plus small leaves to garnish
• 1 garlic clove, finely chopped
• 4 bocconcini, sliced 1cm thick
• 2 tbsp freshly grated Parmesan
• 12 cherry tomatoes
• Extra virgin olive oil, to drizzle

Pizza bases:
• 2 cups strong flour
• 7g dry active yeast
• 1 tsp caster sugar
• 1 tbsp olive oil, plus extra to grease

Method

1. Sift flour into a large bowl. Stir in yeast, sugar and 1 tsp salt. Make a well in the centre and add 200ml warm water with the oil. Bring together with your hands, then turn out dough onto a floured surface. Knead for 5 minutes until the dough is smooth.
2. Lightly grease the cleaned bowl with a little oil, then add dough and cover. Set aside in a warm place to prove until doubled in size, around 1 hour.
3. Preheat oven to 240c. Knock back the dough by punching it to remove air and divide into 4 balls. Roll dough out on a floured surface until you have 4 thin pizza bases. Transfer to lightly floured baking sheets.
4. Combine passata with basil and garlic, then spread over pizza bases. Divide the bocconcini between bases, then scatter with Parmesan. Drizzle with olive oil and bake for 5 minutes, top with 3 cherry tomatoes and cook until cheese has melted and the pizza bases are crisp.
5. Drizzle the pizzas with a little more olive oil, garnish with small basil leaves then serve immediately.
6. Pair with Sangiovese.