Salami, bocconcini and cherry tomato

Step 1

Make basic pizza dough: Combine flour, yeast and sugar in a bowl. Stir in salt. Make a well. Add water and oil. Stir to combine. Use your hands to bring dough together.

Step 2

Turn dough onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a bowl with oil. Add dough. Turn to coat.

Step 3

Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until dough doubles in size. Punch down dough with your fist.

Step 4

Knead for 30 seconds or until dough is original size. Halve dough. Cover 1 portion with a damp tea towel. Roll out the other portion to 30cm.

Step 5

Preheat oven to 230C. Dust trays with polenta. Ease the dough so it comes a little up the side. This forms a thicker edge during baking.

Step 6

Use your fingers to press the base, avoiding the edge, to make indents. This stops it rising in the centre. Repeat with remaining dough.

Step 7

Meanwhile make classic pizza sauce: Heat oil in saucepan over medium-low heat. Cook garlic until starting to brown. Discard garlic. Add tomato.

Step 8

Stir over medium heat for 10 minutes or until thick. Add the salt. Blend with a stick blender. Stir in oregano.

Step 9

Cool sauce completely. Spread 80ml (1/3 cup) of the pizza sauce over each pizza base, avoiding the edge.

Step 10

Top the pizzas with salami and capsicum. Bake for 10 minutes. Top with bocconcini and 2 tomatoes. Swap the trays and bake for a further 10 minutes or until the bocconcini melts and the base is crisp. Top with fresh basil leaves.