Ingredients –

For the sauce

  • 1tbsp olive oil
  • 1 tin tomatoes
  • 3 garlic cloves

For the base

  • 160g sourdough starter
  • 120ml warm water
  • 200g strong white bread flour
  • Pinch of salt

Method –

  • Mix all base ingredients in a bowl.

  • Once combined, tip out onto work surface and knead til smooth. Cover and leave for 30 minutes.
  • Saute garlic in olive oil over a low heat.
  • Add tomatoes after 10 minutes and cook until thick, about 20 mins. Blitz.
  • Split dough into two pieces & roll out. Place in a heavy-based frying pan and push out to edges. Spoon tomato sauce into the middle and spread out, leaving 2ins round the edge.
  • Choose your toppings. I went with sliced Peperami sticks, chopped beef sticks, wild garlic pesto, buffalo mozzarella for the first, and grated mozzarella, Peperami, cherry tomatoes and basil for the 2nd.
  • Cook on hob for 8 mins over a medium heat, then put under a hot grill until bubbling and crust is coloured. Devour.