|Fresh Mozzarella Bag
|chopped basil leaves, plus extra for garnish
|Grated Parmesan Tub
|cherry tomatoes, halved
|dry yeast (or 8g fresh yeast)
|Combine warm water and yeast in a bowl. Sprinkle a little bit of flour into the bowl to activate the yeast and let it stand for 10 minutes.
|In a large bowl, combine the flour and salt. Mix the salt through. Pour in oil and yeast mixture and stir until a dough has formed. Turn dough onto lightly floured surface and knead for five minutes or until smooth and elastic.
|Place dough into lightly oiled bowl and cover with plastic. Place in a warm environment for 40 minutes or until it has doubled in size.
|Knead dough again and roll out to cover an oiled pizza tray.
|Combine the passata with the chopped basil and minced garlic. Spread over the pizza base, tear the Fresh Mozzarella into pieces and spread half of the cheese across the pizza (and save the other half to top with fresh torn pieces). Sprinkle the Grated Parmesan and cherry tomatoes evenly across the pizza.
|Drizzle with olive oil and bake for 10-12 minutes or until cheese has melted and the pizza base is crisp and lightly golden around the edges.
|Scatter the remaining Fresh Mozzarella and basil leaves across the top and enjoy while hot!