For the dough:

–1½ tsp active dried yeast

–Pinch of caster sugar –50ml lukewarm water

–225g plain flour, sifted –125ml water

–¾ tsp salt –3 tbsp olive oil

For the sauce:

–3 tbsp extra virgin olive oil

–Pinch of pepper –1 red chilli, whole

–Large bottle of passata –1 tsp dried oregano

To assemble:

–Mozzarella, roughly chopped

–Olives, stones removed –Fresh oregano

METHOD:

For the dough:

–By hand, combine the yeast, sugar, lukewarm water and 25g of the flour in a large bowl. Leave to prove for 20 minutes in a warm place. Put the remaining flour, salt and olive oil in a bowl then add the yeast mix and combine with a wooden spoon, adding water as needed until a dough forms.

–Turn out on to a floured work surface and knead for 7-10 minutes, until smooth and elastic. Put in a bowl, cover with cling film and leave to rise in a warm place for 1 – 1½ hours, until doubled in size.

–Cut the dough into two portions. Roll them out into 3 – 5mm thick circles. Preheat two pizza trays, sprinkle them with a little flour, put the pastry circles on the trays.

–Spoon a layer of the sauce over the pastry, then dot with mozzarella, olives and oregano. Bake in a hot oven for 12 – 15 minutes.

For the sauce:

–Heat the olive oil in a large pan, add the pepper, whole chilli, passata and dried oregano and cook until reduced down to a sauce consistency.

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