Start by preparing the dough an hour before you plan on putting the pizza in the oven. The dough needs to double in size which will take more or less that time. For a detailed explanation about this and the dough recipe see Notes below*
In the meantime cut the cherry tomatoes in half and marinate them in some balsamic vinegar, olive oil and a sprinkle of oregano. Set aside.
Preheat the oven to 250C/480F or more.
Once the dough has doubled in size, divide it into 4 equal pieces and roll them out into pizza bottoms using a bit of flour to prevent the dough from sticking to the rolling pin and the countertop.
To the pizza bottoms add some tomato sauce and spread it out in a thin layer. Make sure to keep the edges free so they can rise in the oven and become crispy with nice air pockets.
Drain the cherry tomatoes and divide them over the pizza bottoms. Either grate some mozzarella over them or cut small cubes and divide them over the pizzas. Bake the pizza for 5-8 minutes. Garnish the pizza when they come out of the oven with fresh basil leaves and drizzle some balsamic vinegar over it. Garnish the pizzas with additional toppings: shaved parmesan and arugula (optional)
