Tomato Confit

1. Halve the cherry tomatoes

2. Slice the garlic cloves thinly.

3. Place both in a small pot with capers, rosemary, and chili flakes

4. Cover the ingredients with plenty of olive oil

5. Bring the confit to a boil, then reduce heat as soon as it starts to bubble

6. Cover and let it simmer for about 1 hour

7. When there are 15 minutes left of the tomato confit's cooking time, thaw the pizza bases and preheat the oven to 250°C fan-assisted

tip: use a pizza stone. Place it on a baking sheet and heat it up with the oven.

Ricotta Cream

1. Mix all ingredients together and spread over two pizza bases

2. Bake the pizza bases with an even layer of ricotta cream for 5 minutes.

3. Remove from the oven and top with the finished tomato confit

4. Top with fresh basil leaves

Enjoy!