Pizza with goat cheese and cherry tomatoes

In a bowl, thoroughly mix the flour with yeast. Add sugar, salt, olive oil and water.

Using a mixer with a dough hook attachment, mix on minimum speed, then on maximum speed for about 5 minutes, until the dough becomes smooth and homogeneous.

Cover the dough and let it rise in a warm place until noticeably increased in volume.

Line a baking sheet with parchment paper. Preheat the oven to 200 degrees (top and bottom heat) or 180 degrees (convection).

Wash the tomatoes and slice them into thin circles. Cut the goat cheese into approximately 20 slices. Peel and finely mince the garlic.

On a lightly floured surface, divide the dough into 10 equal parts. Roll each one into a ball.

Oil your hands and shape the balls into tongues approximately 5 by 12 cm in size. Arrange them on a baking sheet.

Arrange the tomato slices in a fan shape on top, then place 2 cheese slices on each tongue, leaving the edges free.

Season with salt, garlic and pepper. Add a little olive oil. Bake for about 20 minutes.

Rinse the basil and pat it dry. Separate the leaves from the stems and cut them into thin strips.

When serving, sprinkle the pizza with sliced basil, parmesan and ground pepper. If desired, add chopped olives.