1. Prepare pizza dough: dissolve sachets of yeast and honey in half the tepid water and set aside for a few minutes. Place flour and salt in the bowl of a mixer fitted with a dough hook. With mixer on low speed slowly add yeast mixture. Add remaining tepid water and continue to mix until all the flour is incorporated and forms a firm but sticky dough. Adjust with extra water if necessary.

  2. Continue to beat for a further 2 - 3 minutes to knead the dough. Transfer dough to a floured work surface and divide dough into two portions. Roll each into a long thin sheet approximately 45cm x 17cm/ 18” x 7”. Place each on an oiled and floured large baking tray.

  3. Smear pizza dough with a thin layer of tomato sugo and top with bocconcini halves. Randomly place sliced tomato on top and season with freshly ground pepper and flaked sea salt. 

  4. Bake in a hot, preheated oven of 250ºC/480ºF and cook for approximately 10 minutes or until pizza topping is golden and the base is crisp. Sprinkle with basil leaves and slice into serving portions. Serve pizza with a delighful bottle of Cuisines of the World Cabernet Sauvignon