Cherry Tomato And Bocconcini Pizza

• 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

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.

dough, active dry yeast, caster sugar, water, flour, salt, olive oil, topping, tomatoes, oregano, salt, black pepper, mozzarella cheese, parmesan cheese, bocconcini, baby rocket

Taken from www.food.com/recipe/cherry-tomato-and-bocconcini-pizza-220012 (may not work)