- 3 1⁄4 cups all-purpose flour, plus extra for sprinkling
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1 envelope dried yeast, about 8 g
- 1 cup tepid water
- 1 tablespoon extra virgin olive oil
- 2 cups cherry tomatoes, thinly sliced
- 1 cup reduced-fat mozzarella cheese, grated
- 4 tablespoons freshly grated Parmesan cheese
- 12 kalamata olives, pitted and cut into slivers, to sprinkle
- 1⁄4 cup fresh oregano leaves to sprinkle
- Place the flour in a large bowl and stir in the sugar, salt and yeast. Make a well in the centre and pour in the tepid water and oil. Gradually mix the flour into the water and oil; use a wooden spoon, then your hand, to make a soft dough.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry. Shape into a ball, cover with a clean dish towel and leave to rise for 10 minutes.
- Preheat the oven to 450ºF (230°C). Line two baking sheets with parchment paper. Divide the dough into 4 pieces. Wrap 3 pieces in plastic wrap and refrigerate. Cut the remaining piece into 12 equal pieces and shape each into a 4 cm ball. Arrange on the baking sheets and flatten into 7 cm rounds. Lightly coat with nonstick cooking spray.
- Top each with 2–3 tomato slices, 1 teaspoon mozzarella cheese and a little Parmesan cheese. Sprinkle with a few olive slivers and oregano leaves. Bake until the crust is golden-brown and crisp and the cheese is melted and bubbly, about 10 minutes. Repeat to use up the remaining dough. Serve double-cheese pizza bites hot.