Courtney Roulston’s mini margherita pizza recipe

Mini margarita pizzas
Makes 6 small pizzas Prep 25 mins (+ 1 hour resting time) Cooking 30 mins

2 x 250g Coles Kitchen Fresh Dough Balls
1/4 cup (60ml) extra virgin olive oil, divided
1 tbs semolina
1 tbs plain flour
1/4 cup basil leaves
220g tub Coles Cherry Bocconcini, drained, torn
200g medley Perino tomatoes, sliced
Sea salt flakes, to serve
Tomato sauce
200g red Perino tomatoes
2 garlic cloves, sliced
Pinch of salt
2 tbs tomato paste

1. Divide each dough ball into 3 even portions and roll into 6 balls. Brush 1 tbs oil over the dough balls. Sprinkle half the semolina onto a baking tray and place the dough balls on the tray. Set aside in a warm, draught-free place for 1 hour to rest.
2. Meanwhile, to make the tomato sauce, preheat oven to 200°C. Place the red Perino tomatoes in a roasting pan with the garlic, salt and 1 tbs remaining oil. Roast for 8 mins or until the tomatoes begin to split. Remove and carefully mash tomatoes with a fork. Stir in the tomato paste. Bake the tomato mixture for a further 5 mins or until the sauce thickens slightly.
3. Increase oven to 240°C and line a clean large baking tray with baking paper. Place the tray in the oven to warm. Dust the top of each dough ball with plain flour then gently press into 10cm discs. Drizzle the remaining oil over the warm lined tray and sprinkle with the remaining semolina. Place the discs onto the tray and top with the tomato sauce. Add half the basil and half the bocconcini. Bake for 12 mins or until the bases are golden and cooked through.
4. Top pizzas with the medley Perino tomatoes and season with sea salt flakes. Top with the remaining basil and bocconcini to serve