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Bocconcini cherry tomato and basil pizza recipe

Lyndey Milan's bocconcini, cherry tomato and basil pizza

Preparation time
15 mins + 75 mins proving
Cooking time
15 min
4 x 30cm pizzas


Pizza Dough

  • 2 tsp dry yeast
  • 1¼ tsp sugar
  • 250ml lukewarm water
  • 1½ tbsp (30ml) extra virgin olive oil, plus extra for greasing
  • 475g bread or 00 flour, plus extra for dusting
  • 1¼ tsp salt
  • 1 tbsp polenta

Simple tomato sauce

  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 410g can crushed tomatoes
  • 1 tbsp chopped fresh oregano
  • Salt and freshly ground black pepper

Suggested toppings

  • Smoked salmon, red onion and mascarpone
  • Salami, fried onions, mushrooms and grated mozzarella
  • Bocconcini, cherry tomatoes and basil


  1. Mix yeast, sugar and water in a small bowl, cover then stand in a warm place like a sunny spot or on the open door of the oven set on the lowest temperature. Stir in the olive oil.
  2. Sift flour and salt into a large bowl; stir in the yeast mixture and olive oil; mix to a soft dough. Bring the dough together with your hands and add a little extra water, if necessary, to make sure all ingredients are incorporated.
  3. Knead dough on a lightly floured surface for 5–10 minutes or until smooth and elastic. Push the dough with the heel of your hand and give it a quarter turn each time. Place dough in a lightly oiled large bowl, cover with a clean tea towel, stand it in a warm place for about 50–60 minutes to prove and double in size.
  4. Punch dough down with your fist then knead on a lightly floured surface until smooth. Separate into four equal portions. Use the palm of your hands to cup each piece of dough and roll it on the work surface in a circular motion to form a perfect ball. Repeat with the remaining dough portions. Place the dough balls on a lightly greased baking tray, cover and leave in a warm place to prove for 15 minutes.
  5. For the tomato sauce: Heat the oil in a medium pan, add garlic and cook for a minute or two until aromatic. Add the undrained tomatoes and oregano; simmer, uncovered, stirring occasionally, for about 20 minutes or until the mixture is very thick. Season to taste with salt and pepper. Makes 1½ cups.
  6. Preheat the oven to very hot (240ºC). Brush four 30cm round pizza trays with olive oil; sprinkle with the polenta. Roll each piece of dough to 30cm round; place on prepared trays. Spread bases evenly with the tomato sauce and desired toppings.
  7. Bake in a very hot oven for 10 minutes, rotating the trays halfway during cooking. Reduce the oven temperature to moderately hot (200°C). Slide pizzas carefully from trays directly onto oven racks and bake for a further 5 minutes or until the bases are crisp. Remove to serve and top with rocket if desired.

Lyndey's note: A breadmaker or Thermomix is great for pizza dough, but add the ingredients in the order indicated by the manufacturer.

Preparation time
15 mins + 75 mins proving
Cooking time
15 min
4 x 30cm pizzas


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