Ricotta & Crushed Cherry Tomato Pizza recipe | TASTE

Ingredients

• 620 g flour, plus extra for dusting
• 1 x 7 g sachet yeast
• 2 cups tepid water
• 3 T olive oil
• 4 cloves garlic, crushed
• 2 x 150 g balls buffalo mozzarella, thinly sliced
• 250 g fresh ricotta
• 50 g pine nuts
• 1 red chilli, chopped
• 200 g ripe cherry tomatoes, crushed
• Sea salt and freshly ground black pepper
• 2 T flat-leaf parsley, chopped