150g self-raising flour
125g EOSS Natural Yoghurt
100g passata
1 tablespoon tomato puree
2 tablespoons chopped basil
8 cherry tomatoes (sliced)
75g grated cheese
75g mozzarella
1 tablespoon of chopped thyme

Preheat the oven to 220ºC.
Line two baking trays.
Place the flour and EOSS yoghurt into a bowl.
Mix well and stir into a dough, knead on a floured work surface until smooth.
Divide the dough into four equal pieces on a floured surface.
Roll it out to make four 12cm bases, place on baking trays.
Mix the passata, sundried tomato purée and basil together in a bowl and spread on pizza bases.
Top with the sliced tomatoes, cheese and thyme.
Bake for 15 minutes until golden on top and underneath.
Cut into slices and serve!