- 2 Cups bread flour*
- 7g Sachet dried yeast
- 1 Teaspoon salt
- 2 Tablespoon olive oil
- 500g Large flavorite cherry tomatoes, halved
- 2 Tablespoons extra virgin olive oil, plus extra, to serve
- 110g Jar baby capers in wine vinegar* drained
- 1/4 Cup basil leaves, torn, plus extra, to serve
- 250g Buffalo mozzarella* or bocconcini, torn
- 2 Tablespoons olive oil
- 1 Onion, finely chopped
- 1 Clove garlic, crushed
- 2 Tablespoons tomato paste
- 2 Teaspoon finely chopped basil
- 2 Teaspoon finely chopped oregano
- 400g can Italian chopped tomatoes
- To make pizza dough, combine flour, yeast and salt in a large bowl. Add 3/4 cup warm water and the oil, and stir until mixture comes together. Knead on a lightly floured work surface for 8 minutes or until smooth and elastic. Or use an electric mixer with a dough hook. Place dough in a large, lightly oiled bowl. Cover with plastic wrap and set aside in a warm place for an hour or until doubled in size.
- Meanwhile, to roast cherry tomatoes, preheat over to 150C. Place tomatoes and oil in a bowl, season with salt and pepper, and toss to combine. Place tomatoes, cut-side up, on a large tray lined with baking paper. Roast for 25 minutes or until slightly shrivelled. Set aside. Increase over to 230C.
- To make pizza sauce, heat oil in a heavy-based saucepan over medium heat. Add onion and garlic, and cook, stirring occasionaly for 5 minutes or until onions are soft. Add tomato paste, herbs and canned tomatoes, and stir to combine. Simmer for 5 minutes or until slightly thick. Cool slightly.
- Place two large, heavy-based oven trays or terracotta tiles in the oven and preheat for 15 minutes. Meanwhile, divide dough into four. Roll out each portion to a 22cm round on indivdual floured sheets of baking paper.
- Spread a quater of the sauce over each pizza base, then scatter with a quarter each of capers, basil and roasted cherry tomatoes. Slide two pizzas with baking paper on each hot tray and bake for 12 minutes, swapping trays halfway, or until bases are crisp. Top pizzas with buffalo mozzarella and extra basil, and drizzle with extra oil to serve.
- we used Sandhurst brands of capers. Buffalo mozzarella is avaliable from delis. Bread flour is a high gluten flour available from supermarkets.