Method

Pizza sauce
1.In a large frypan, sauté the diced onion with a good drizzle of olive oil. Sweat down until the onion becomes transparent.

2. Add the garlic and stir for 2 minutes.

3. Add the Italian herbs (and chili flakes if using) and the tomato paste and stir for another 2 minutes.

4. Add the canned tomatoes to the pan and stir for 1 minute. Allow to simmer down for 15 – 20 minutes.

5. Stir through the passata sauce, allow to simmer for another 10 – 15 minutes. Turn off the heat and set aside.

Pizza base
1. Combine the flour, salt and Greek yoghurt in a large mixing bowl. Mix well to combine. Knead to form a ball.

2. Dust some flour on your workbench and knead the dough for 5 minutes until you achieve a smooth consistency.

3. Divide the dough into 12 small balls.

4. Dust the top of one of the balls of dough with a little flour and roll the dough with a rolling pin to form a small, thin pizza base.

5. Transfer the base to a baking tray.

6. Repeat with the remaining dough balls.

Assembly
1. Spread some of the sauce over the pizza bases.

2. Adda any of the toppings except the pesto, bocconcini and basil.

3. Place the baking trays in the oven for ~10 minutes until the bases turn a light golden colour.

4. Remove the trays from the oven and add some bocconcini to the pizzas.

5. Return the pizzas to the oven for another 5 minutes until the cheese starts to melt.

6. Remove the trays from the oven.

7. Dot a little pesto on the pizzas and sprinkle with basil leaves.