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 –

  1. Mix all base ingredients in a bowl. Once combined, tip out onto work surface and knead til smooth. Cover and leave for 30 minutes.
  2. Saute garlic in olive oil over a low heat. Add tomatoes after 10 minutes and cook until thick, about 20 mins. Blitz.
  3. 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.
  4. 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.
  5. Cook on hob for 8 mins over a medium heat, then put under a hot grill until bubbling and crust is coloured. Devour.