Makes 4 small pizzas

For the pizza dough:

100g wholemeal flour

150g plain white flour

1/2 tsp table salt

1/2 tsp active dried yeast

1/2 tsp honey

160ml warm water

1 tbsp olive oil, plus extra for greasing

For the toppings:

1 tin of chopped tomatoes

Pinch salt

4 sprigs thyme

2 tbsp balsamic vinegar

12 cherry tomatoes, halved

2 balls of mozzarella or mini mozzarella 

Basil 

To make the dough, place all ingredients into a large mixing bowl. Mix until smooth and the dough starts to leave the sides of the bowl. Turn onto your bench and knead until smooth and elastic-like.  Cover and leave somewhere warm to double in size.  

Put the tinned tomatoes, salt, vinegar & thyme into a small saucepan and place on a medium heat. Simmer for 10-15 minutes until the tomatoes soften. Remove the thyme and lightly blend to form a chunky sauce.

Once the dough has doubled in size, preheat oven to 190℃.

Divide the dough into 4 even pieces and roll out on a floured bench to 2cm high and the shape you want to make; this could be a circle, oval, rectangle or heart, for example. Place each pizza base onto an oiled baking tray. Top with the tomato sauce, cherry tomatoes and the cheese. 

Bake for 6-10 minutes until golden and finish with the basil leaves.