Cherry Tomato & Homemade Basil Pesto Pizza

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Put your large baking tray in the oven to heat up (this will stop the pizza bottoms from going soggy!)

Tip: Cooking for 3 or more? Use 2 trays!

Peel and finely chop (or grate) your garlic

Add your tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and give everything a good mix up – this is your tomato sauce

Drain your mozzarella, then pat it dry with kitchen paper (squeeze as much liquid out as you can!)

Tear the drained mozzarella into rough, bite-sized pieces

Chop your cherry tomatoes in half

Wash your salad, then pat it dry with kitchen paper

Remove the heated tray[s] from the oven and add your pizza base[s]

Divide the tomato sauce between the pizza base[s] and spread it evenly all over them with the back of a spoon

Top the pizza base[s] with the torn mozzarella and halved cherry tomatoes

Sprinkle over your dried oregano

Put the tray[s] in the oven for 12-15 min or until the cheese has melted and the bases are crisp – this is your cherry tomato pizza

Meanwhile, chop your basil roughly

Add the chopped basil and your grated Italian hard cheese to a pestle & mortar with a pinch of salt and a splash of cold water and grind to a paste (or blitz in a food processor!)

Add 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil and mix – this is your homemade basil pesto

Combine your white wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil with a pinch of salt and pepper in a separate bowl – this is your dressing