Pizza with fresh tomatoes

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I love making my own pizza! Isn't it amazing how little effort it takes and how much fun (or arguments) you can have while deciding on the toppings :)
Juliane and I made pizza the other day using the leftover cheese sauce from a couple of days ago and some fresh tomatoes and some ewe's cheese. Juliane was a bit sceptic at first and we're still debating whether it is still a pizza when you don't have a tomato sauce on the dough. Anyone got an opinion?
Anyhow, let's get going! This should be enough for 2 pizzas:

Pizza with fresh tomatoes
600g Flour
30g Fresh yeast
1/2 tbsp Salt
300-400ml Water, lukewarm
1-2 tbsp Olive oil

10 medium sized tomatoes
Cheesy sauce
150g ewe's cheese
Some basil

Make a dough, make sure you keep kneading long enough! Put it into a bowl and cover with a damp tea-towel. Allow the dough to rise until it's doubled in size (and yes, putting it onto the radiator is cheating!)

Preheat your oven to 210 degrees.

Knock back the dough and give it another 10-15 minutes.

Reheat or make about 1/2  the recipe for the goat's cheese sauce, mix in some milk and once it's bubbling you might want to add some more cornflour to bind it a bit more (but just see how it goes, you might not need any more cornflour).

Divide the dough into two pieces and roll them out on baking trays and give them a couple of minutes.

Cut the tomatoes into slices.

Spread the cheesy sauce over the base, get creative with the tomatoes and crumble the ewe's cheese over everything (if you don't like your ewe's cheese too baked do what we did and add it halfway through baking).

Bake things start looking all fabulous and golden.

Add the basil and enjoy with some amazing company :)