Fresh tomato pizza | Women's Weekly Food

Ingredients

• 1/2 cup (130g) bottled tomato pasta sauce or passata
• 400 gram (12½ ounces) mixed baby heirloom tomatoes, chopped
• 150 gram (4½ ounces)buffalo mozzarella, sliced thinly
• 1 tablespoon olive oil
• 2 teaspoon balsamic vinegar
• 1 clove garlic, chopped finely
• 1 tablespoon pine nuts, roasted
• 1/4 cup small fresh basil leaves, loosely packed
• 1/4 cup (20g) shaved parmesan
• 1 1/2 cup (225g) `00' flour, bread, bread flour or plain (all-purpose) flour
• 1 teaspoon (4g) dry yeast
• 1 teaspoon caster (superfine) sugar
• 1 teaspoon fine table salt
• 1/2 cup (125ml warm water, approximately