Modern margherita pizza

Instructions

1. Combine flour, polenta and pinch of salt in a large bowl. Make a well in the centre. Add yeast and sugar. Pour in half the oil and ½ cup (125ml) warm water and mix with a flat-bladed knife until dough sticks together. Turn onto a lightly floured surface and knead for 5 minutes or until dough is smooth and elastic. Lightly spray a clean bowl with oil. Place dough in bowl and set aside, covered with plastic wrap and a clean tea towel, in a warm place for 30–40 minutes or until dough has doubled in size.
2. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Lightly spray a 36cm x 26cm baking tray with oil and dust with a little polenta or flour. Combine ricotta, chopped basil, chopped chives and 2 tablespoons parmesan in a bowl.
3. Punch dough down with a fist. Turn onto a lightly floured surface and knead for 30 seconds or until smooth. Roll dough into a long rectangle large enough to fit prepared tray. Lift onto prepared tray, pressing to the edges.
4. Spread ricotta mixture over dough. Sprinkle with remaining parmesan. Lightly spray with oil and bake for 15–20 minutes or until base is golden and crisp.
5. Top pizza with tomatoes and bocconcini. Whisk vinegar and remaining oil in a small bowl. Drizzle over pizza to serve.