Bocconcini is a cooked fresh mozzarella cheese. It's wonderful in salads and is best served simply, like in this bocconcini pizza. A fabulous treat in winter - have a glass of wine on hand and a fire near by.

Ingredients

• 1½ cups warm water
• 2 teaspoons yeast
• ½ teaspoon sugar
• 500 grams flour
• 1 teaspoon salt
• 3 tablespoons olive oil
• 300 grams bocconcini cheese
• virgin olive oil
• ½ teaspoon Maldon sea salt
• a little fresh thyme (lemon thyme is nice)

Method

1. Have the warm water in a large 3-cup capacity jug and sprinkle in the yeast and sugar. Stir to mix well and set aside for about 7 minutes until the yeast has dissolved and has become soft and spongy on top of the water. This means the yeast is alive. If it does not frothy it is dead, so throw it away.
2. Put the flour and salt into a food processor and with the motor running, pour the olive oil and frothy yeast mixture down the feed tube as fast as the flour can absorb it. It should form a soft ball that rides around the blade in the machine and does not cling to the bowl. It should also be in one lump. If the dough is sticking to the bowl, sprinkle in ½ teaspoon flour at a time until it forms a soft ball. If it's tough and in separate pieces, add a few extra dribbles of water or oil.
3. Transfer the dough to a lightly oiled bowl, cover with wrap and set aside for about 45 minutes until double in bulk. If you are in a cold kitchen this may take up to an hour.
4. Turn the dough out on to a floured board and divide into two. Roll each round out to 26cm and place on a baking tray.
5. Finely slice the bocconcini into thin rounds and place over the pizza dough bases at random. Brush liberally with olive oil and sprinkle with a pinch or two of Maldon sea salt.
6. Bake at 140ºC for about 12-15 minutes or until the pizza is hot and golden. Sprinkle with thyme just before serving.

Cooks Tips

- Maldon sea salt, a finely flaked salt, is great in this recipe. If you do not have any, use only ¼ teaspoon of ordinary table salt and sprinkle it finely on top. Variation - To each pizza add 100 grams smoked salmon and 4 marinated artichoke hearts that have been quartered. Top with the bocconcini cheese and olive oil as above and bake in the same method.