Empty the pizza dough into a bowl. Shred or
chop the basil and stir half of it into the mixture
along with 200ml warm water. Knead vigorously
for 5 mins, then roll out into a 30cm round shape.
Transfer to a floured baking sheet, rub the
surface with olive oil and leave for 15 mins until
risen. Push the cherry tomatoes, cut-side up, into
the dough so the pizza is studded with them.
Dry the mozzarella very thoroughly with kitchen
paper, then cut into cubes. Scatter over the pizza
along with the pancetta or bacon, then bake for
20 mins until risen, bubbling and golden. Tear
over the remaining basil leaves.