An instant pan pizza dough and homemade sauce make this Caprese pizza extra tasty.
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Preheat oven to 220°C. Grease two 32cm diameter perforated pizza trays. Divide the dough into 2 portions. Roll out each portion on a lightly floured surface to a 30cm disc. Transfer to prepared trays and use your fingertips to spread dough to the edges of each pan. (Alternatively, place dough on 2 greased large baking trays.)
Spread the pizza sauce over the bases, leaving a 2cm border. Sprinkle the mozzarella evenly over the sauce. Arrange the combined tomato and bocconcini over the top of each base.
Bake, swapping trays halfway, for 15-20 mins or until the crust is light golden. Sprinkle with basil leaves.
COOK. STORE. SAVE.
Use it up: Leftover basil can be made into a pesto, frozen in portions, then thawed to use as a pizza topping. Check out our simple recipe for Basil Pesto.