INGREDIENTS
500 g
bread flour (not all-purpose flour)
2 tsp
coarse salt
300 milliliters
water
2 1/4 tsp
dried yeast
1 tbsp
olive oil
freshly ground black pepper
1 pint
cherry tomatoes
1
tub of baby fresh mozzarella, drained and pat dry to remove excess moisture
large handful of fresh basil leaves