1 can of good quality italian tomato’s (chopped or plum)

4 basil leaves

1 clove of garlic

Pinch of salt

Small pinch of sugar

Method –

  1. Lightly pulse in a food processor/hand blitzer and set aside until ready to use


500g of Pizza dough/00/strong bread flour

200g of sour dough starter

310g warm water

2 large pinches of salt

Method –

  1. Mix the water, salt and sourdough starter together until all dissolved
  2. Gradually add the water in stages and mix through with the handle of a wooden spoon
  3. Leave for 10 minutes
  4. Bring the mixture together to form a dough
  5. Knead for 15 minutes until smooth
  6. Place in a bowl at room temperature covered with a damp cloth for 3 hours. This can then be left in the fridge for up to 3 days.
  7. Divide into 4 equal weighted amounts of dough
  8. Roll into balls and use when ready!

FOR THE TOPPING ???? ???? ???? ???? ???? ????


2 Peperami Hot, 2 Peperami Original

1 Teaspoon of Chilli Flakes