Tomato pizza

• 500 g of flour
• 1 bag of dried yeast (7 g)
• 2 tbsps. of olive oil + extra
• 500 g of round tomatoes
• 3 mozzarella balls (at 125 g) in packs
• 1 bunch of basil
  
  - A food processor or mixer with kneading hooks and 2 baking trays with baking paper

1. Knead a smooth dough from the flour, yeast, olive oil, 300 ml of lukewarm water and a good pinch of salt in the food processor or mixer. Add more flour if the dough is sticky.
2. Make a ball with the dough and allow it to rise for an hour after covering it. In the meantime, score a cross on the bottom of the tomatoes and put them in boiling water for 30 seconds. Take them out of the pan, hold them under cold water and peel them. Cut the tomatoes into slices.
3. Preheat the oven to 240 ºC. Split the dough into 4 balls. Roll out every ball until you have a round pizza base that is 3-4 mm thick; allow the edge to be slightly thicker. Top it with the tomato slices and mozzarella over the dough. Sprinkle the pizzas with extra olive oil and add salt and pepper. Place the pizzas on the baking trays.
4. Bake the pizzas in the preheated oven golden-brown and done in approximately 10 minutes. Scatter the fresh basil leaves on top.

Tip: You can also top the pizzas as you prefer with, for example, tuna fish, red onion rings and bell pepper strips.