Combine dry dough ingredients in bread maker, set to Menu 22 for 45 min.
Knead dough on a lightly floured surface until it becomes elastic and springs back when touched.
Divide into 6 balls and place in warm area for 10 minutes.
Shape each ball into a flat circle. Place the circles on a baking tray and prick with a fork.
Leave to rise at room temperature for 15 minutes.
Brush each circle with tomato paste. Sprinkle with mozzarella cheese and arrange tomatoes evenly.
Bake in NN-CS894 oven on the Convection setting for 15-20 minutes.
Serve with a garnish of fresh basil.