Ingredients

For the base:
260ml tepid water
60ml olive oil
1½ tsp sugar
1½ tsp salt
450g strong white flour
1½ tsp dried yeast

For the sauce:
2 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
2 tins tomato
2 tsp tomato puree
pinch dried herbs

Toppings:
Thinly sliced onion
Sliced mushrooms
Black olives
Jalapeno peppers
Redwood Chorizo Style Chunks

Method

Make the dough in the usual way using the dough setting on your bread maker.

Meanwhile make the tomato sauce by frying the onion in the olive oil for a few minutes, then adding the garlic, tinned tomatoes, puree and herbs. Season to taste, simmer for 20 mins to reduce it down a bit, then whizz to make a smooth sauce.

When the dough is done, push it into a greased baking tray. Cover with the tomato sauce, sliced onion and the toppings of your choice.

Cook at Gas Mark 6 for approx 20 to 30 mins until done. Yum!

Notes

This makes a lovely fresh, chewy base. For a crisp base use less of the dough and cook on a pizza tray.

You may not need all the sauce, in which case you can use as a pasta topping or freeze for another day.