Remove the mozzarella and drain the liquid away and pop into the fridge to firm up a little. It makes it easier to handle.
150 g mozzarella
Place a frying pan over a medium heat and add the oil. When hot, add the minced garlic and fry for 30 seconds to release its flavour but not coloured.
1 tbsp olive oil, 2 cloves garlic
Add the chopped tomatoes and 10g of the basil together with the dried oregano and stir well to combine.
400 g chopped tomatoes, 1 tsp dried oregano, 15 g basil leaves
Add a little boiling water to the tomato tin to rinse and pour into the pan.
Using a potato masher or fork, break up any large tomatoes. Raise the temperature so the mixture simmers and leave for 15 minutes or until it thickens.
Taste and season with salt and pepper and possibly a little sugar to bring out the flavours fully. Stir well and taste again and repeat until it’s right. When your happy remove from the heat and allow to cool.
½ tsp sugar, salt, ground black pepper
Turn on the oven to 240C/475F/Gas Mark 9 and place 3 baking trays to preheat. (each one need to be at least 8 inches in diameter.)
Roll the dough into 8 inch diameter pizza bases (Hint: roll the dough on greaseproof/baking paper so you don’t need to flour anything and it’s easier to move.)
440 g pizza dough
Add the tomato sauce over the pizza bases equally using the back of a spoon to level it out.
Divide the mozzarella and grated mature cheddar into thirds along with the baby plum tomatoes and spread equally over the 3 pizzas. Finally sprinkle a few fresh basil leaves.
20 large baby plum tomatoes
Remove the heated baking trays from the oven one by one and transfer the pizzas on to them.
Place them in the oven and bake. After 10 minutes check and if the dough is golden brown then they are done otherwise leave for another 5 minutes. You may to rotate the baking trays to ensure even baking.
Once golden brown, remove from the oven and lightly drizzle extra virgin olive oil and any basil leaves and serve.