400 gm canned diced tomato, drained (juice discarded)
375 gm buffalo mozzarella (about 3 small), thinly sliced
100 gm cacciatore salami, thinly sliced
250 gm cherry tomatoes, halved
1 cup (loosely packed) basil

To serve: extra-virgin olive oil

Preheat oven to 250C.
Place two heavy-based oven trays in oven to heat.
Divide dough into quarters, then form four 30cm-diameter circles with the palm of your hand or a rolling pin and place each on a piece of baking paper.
Spread canned tomato over bases, top with mozzarella and salami, then bake in batches on heated trays, using baking paper for support, until golden and cooked through, swapping trays halfway through cooking (6-8 minutes).
Repeat with remaining pizze.
Scatter pizze with cherry tomatoes and basil, drizzle with oil, season to taste and serve hot.