Cherry Tomato And Bocconcini Pizza - cooking recipe

Ingredients

Pizza Dough
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
Topping
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

Preparation

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.
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.
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.
Preheat the oven to 230oC/450oF/Gas 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.
Top with rocket to serve.