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Cherry Tomato and Bocconcini Pizza

5.0(5)

Bocconcini means small mouthfuls of cheese they are semi-soft, white and rind less unripened mild cheese and have a spongy texture. Originally made only from the milk of water buffaloes but cows milk is used now. Bocconcini are now available in supermarkets and packaged in whey or water. The originally recipe asked for 3 x 250 gram of cherry tomatoes but I thought it's a bit excessive as the 14 cm pizza can hold only about eight tomatoes. I topped ours with basil as I found rocket a little bitter. You welcome to skip the dough and use store buy a pizza bases or Lebanese bread, it's up to you. This recipe came from Sunday Hearld Sun, Sunday Magazine on 18 March 2007, it's a Donna Hay recipe

by Chef floWer·published 2007-04-01

Open original recipe

Lunch/Snacks

Servings

4 small pizzas

Total time

prep 45 min

Calories / serving

488 kcal

Ingredients (14)

serves

1 teaspoon active dry yeastyeast
1/4 teaspoon caster sugarsugar
3/4 cup water, lukewarm temperaturewater
1 1/2 cups plain flourflour
1/2 teaspoon sea saltsalt
2 teaspoons olive oilolive-oil
32 cherry tomatoescherry-tomato
1/4 cup oregano leaves, freshly choppedoregano
sea salt, to tastesalt
black pepper, freshly cracked to taste
1 cup mozzarella cheese, gratedmozzarella
1/4 cup parmesan cheese, finely gratedparmesan
180 g bocconcini, drained and torn
100 g baby rocket, to serve

Instructions (6 steps)

01To make the dough, place the yeast, sugar and water in a small bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
02Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil stirring with a butter knife until a dough forms. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.