ready in 1 hr 50 min.
For the dough, stir the yeast with a pinch of sugar and 200 ml lukewarm water until dissolved. Add the flour, 2 - 3 tbsp oil and the salt and knead to form a smooth dough, varying the amount of flour if necessary. Cover and leave in a warm place for around 1 hour to rise.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and put a baking tray in to warm.
Knead the dough again thoroughly on a floured surface, divide into four portions and roll each out into a thin oval. Place on grease-proof paper and drizzle with a little oil. Scatter the cheese over, leaving a narrow edge free. Top with the tomatoes, drizzle the remaining oil over and season with ground black pepper and a little salt.
Put the pizza, still on the paper, on the baking tray in the oven. Bake for around 15 minutes until golden brown. Remove from the tray and serve garnished with basil.