500g/1lb 2oz cherry tomatoes, halved (or use larger ones, quartered)
4 garlic cloves, peeled and crushed
small bunch soft herbs, such as oregano, marjoram or basil, finely chopped (or 1 tbsp dried oregano), reserve some for the pizzette
175g/6oz plain flour
salt and freshly ground black pepper
1 tbsp runny honey
1 tbsp olive oil
olive oil, for brushing
dried oregano (optional)
½ tsp salt
flaky sea salt (optional)
1 tsp fast-action dried yeast
1 free-range egg, beaten
2 tbsp finely grated Parmesan, plus optional extra to serve
500g/1lb 2oz ricotta