1 cup lukewarm water
2 tsp dried yeast
400g plain flour
1 tbsp salt
Pinch caster sugar
3 tbsp vegetable oil
3 tbsp tomato paste
8 cherry tomatoes, halved
3 button mushrooms, sliced
2 cups diced fresh mozzarella
A few rocket leaves (for garnish)
Whisk the yeast and water in a heatproof jug and let stand for five minutes. Place the flour, salt and sugar in a large bowl and make a well in the centre. Pour in the oil and yeast mixture and mix with your hands. Transfer to a floured surface and knead.
Place the dough in a lightly oiled bowl, cover with cling wrap and set aside for 30 minutes to an hour until it has doubled in size.
Preheat oven to 240°C.
Knead dough for another five minutes. Roll out about ¾ of the dough into a pizza base. Halve the remaining dough and form a bunny ear with each half. Transfer to prepared baking tray and add the bunny ears, pinching the dough where they meet the base to connect the ears.
Cover with tomato paste, mozzarella, mushrooms and cherry tomatoes.
Bake until the crust is browned (about 10 minutes).
Garnish with rocket and serve.