•  1 quantity basic pizza dough (see basic pizza dough recipe)
•  ½ cup (140g) tomato purée
•  220g bocconcini, torn
•  500g cherry tomatoes, halved
•  sea salt and cracked black pepper
•  olive oil, to drizzle
•  8 slices prosciutto
•  baby (arugula) rocket leaves, to serve

  Preheat oven to 200ºC (390ºF). Divide the dough into 4 rounds.* Roll each out on a lightly floured surface to 5mm thick. Place on lightly greased baking trays. Spread with the tomato purée and top with the bocconcini, tomato, salt and pepper. Drizzle with oil and bake for 15–20 minutes or until golden and the bases are crispy. Top with prosciutto and rocket to serve. Serves 4.
* Shape the 4 pieces of dough into rounds before rolling as this will help give you even circles of rolled out dough.