Tomato, fior di late, basil and roast capsicum pizza

To make the dough, place 4½ cups of flour and salt in the base of an electric mixer with a dough hook.

Sprinkle yeast over warm water, stir and add sugar.

Turn the mixer on at the lowest setting and slowly pour in water and yeast. Gradually increase speed until it is fully incorporated. Beat until the dough begins to come away from the side of the bowl.

Sprinkle 1Tbsp flour onto a bench, turn dough out and gently knead until completely smooth. Coat the dough with olive oil and return to mixing bowl and cover with a wet tea towel. Set aside to prove for 2-3 hours.

Meanwhile, chop Roma tomatoes in half and toss through olive oil, salt, and balsamic vinegar. Roast at 180° C for 40 minutes. Remove from oven, drain any excess liquid and puree until smooth to create the sauce for the pizza base.

On a separate tray place a whole capsicum and roast until the skin begins to blacken. Remove and peel skin and seeds once cold. Finely slice and set aside.

To make pizzas, divide dough into 6 balls. Sprinkle each with flour. Roll one at a time to create pizza bases approximately 15-20cm in diameter.

Top with pizza sauce (or passata), cherry tomatoes, roast capsicum, and torn pieces of fior di latte. Bake to 10 minutes or until the base is crispy, repeat with remaining dough. Serve topped with fresh basil leaves.

Makes 6 mini pizzas