Place the lukewarm water in a jug and stir in the yeast and sugar. Leave for 5 minutes until it foams on top.
Place the flour and salt in the bowl of a stand mixer with a dough hook attachment. Start the mixer running at low speed, then slowly pour in the yeast mixture until combined.
Increase the speed to medium, and let the mixer knead the dough for 10 minutes. Turn the mixer off and place clingfilm over the bowl. Leave the dough to prove in a warm room for 50-60 minutes - until doubled in size.
Preheat the oven to 200C/400F. Place two large metal baking trays in the oven to heat up.
Once the dough has risen, tip it out onto a well-floured surface. Split the dough into two portions and knead with your hands for a minute or two, to knock out the air. Form the dough into two balls and let them rest on the surface for 5 minutes.
In a medium sized bowl, mix together butter, salt, garlic and parsley until combined.
After 5 minutes, dust both of the dough balls with the semolina and stretch out to form two rough pizza shapes.
Take the hot trays out of the oven and spray or brush with a little oil.
Place one pizza on each tray. Spoon the garlic butter onto the pizza breads and use the back of a spoon to smooth the butter all over - right up to the edges.
Top with the cherry tomato slices and sprinkle on the cheese.
Place in the oven and cook for 10-13 minutes until golden brown, then slice and serve.