Caprese pizza rounds

• 8 large cherry tomatoes
• 25cm (335g) pizza base
• 1/4 cup basil pesto
• 24 baby bocconcini, halved
• 24 fresh small basil leaves

1. Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Cut each tomato into 3 thick slices. Using a 4cm cutter, cut 24 rounds from pizza base. Place on prepared tray. Spread with pesto. Top each round with 1 tomato slice and 2 bocconcini halves.
2. Bake for 8 minutes or until bases are crisp and cheese melted. Top with basil. Serve.