Tomato, pancetta and buffalo mozzarella pizza
1.Make pizza dough.
2.Preheat oven to 220°C. Line oven trays with baking paper.
3.Divide pizza dough into 40 balls. Roll each ball on a lightly floured surface into 6cm rounds. Place pizza bases on oven trays.
4.Spread 1 tsp sauce over each pizza base. Divide tomatoes, pancetta and mozzarella between bases. Bake pizzas, in batches, 15 minutes or until bases are crisp and mozzarella is melted.
5.Sprinkle pizzas with basil. Serve immediately.
6.In a small bowl, combine milk, yeast and honey. Stand 5 minutes or until foamy. In a large bowl, combine flour and salt; make a well in the centre, add yeast mixture and oil. Using your hands, mix until combined. Turn dough onto a lightly floured surface; knead 10 minutes or until dough is smooth and elastic. Place in an oiled bowl, turn to coat in oil. Cover with plastic wrap; stand in a warm, draught-free place 1 hour or until dough has doubled in size.