With a quick and easy homemade pizza base (that's almost foccacia-like) and topping of 3 cheese and cherry tomatoes, these pizzas are a delicious lunch or dinner treat!
For the pizza base:
1tsp.instant or active dried yeast
1 1/2cupsall-purpose flour
1/2tsp.fine sea salt
1/4cupfinely grated parmesan
Assortment of cherry tomatoesabout 24-30
6oz.bocconcinidrained and torn
1cupgrated mozzarella cheese
Sea salt and cracked black pepper
Fresh baby arugulato serve
For the pizza base: Place the yeast, sugar and water in a bowl and mix to combine. Set aside for 5 minutes or until bubbles appear on the surface. Place the flour, salt and oil in a bowl and make a well in the centre. Add the yeast mixture, stirring until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic, adding more flour, as necessary. Place in a bowl, cover with plastic wrap and set aside for 30 minutes or until doubled in size.
Preheat oven to 415° F.
To crush cherry tomatoes, cut a small slit in the side of each one with a knife and gently squeeze to release seeds and liquid. Discard seeds and liquid. (*Note: this can be messy, so I like to cover the top with a sheet of paper towel while I do this).
Divide dough into 4 equal pieces and roll out each one to 6-7 inch rounds. Place on a parchment lined baking sheet.
In a small bowl, combine the basil, garlic and enough olive oil to make a spreadable paste. Divide mixture between 4 pizza bases and spread evenly on top of base. Top with a sprinkling of Parmesan cheese. Place 6-7 cherry tomatoes on each pizza, then add some torn bocconcini to each one. Sprinkle generously with salt and freshly ground pepper, then sprinkle top with mozzarella.
Bake in pre-heated oven for 25-30 minutes or until the bases are crispy and golden. Top with arugula to serve.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!