Mix 300g of bread flour, 1 teaspoon of instant yeast, and 1 teaspoon of salt. Add 200ml of warm water and 1 tablespoon of olive oil. Knead on a floured surface for 5 minutes until smooth; cover.
Mix 100ml of passata, 1 teaspoon of dried basil, and 1 garlic clove, crushed. Season with salt and pepper.
Preheat the oven to 475°F / 240°C with a baking sheet on the top shelf. Roll the dough into very thin rounds, about 10in / 25cm across, and place on floured baking sheets.
Spread with sauce. Add 125g of mozzarella, sliced, 1 handful of grated Parmesan, and 1 handful of cherry tomatoes, halved. Drizzle lightly with olive oil.
Bake one pizza at a time, still on its baking sheet, on top of the preheated sheet for 8-10 minutes, until crisp and golden.
