1 tbsp olive oil
2 cloves garlic
1 tsp oregano
2 tins plum tomatoes
2 red peppers
1 red onion
250g chestnut mushrooms
Approx. 1 kg pizza dough (I use just just a white sourdough bread recipe)
A little flour and semolina for rolling
Handful fresh basil
Finely chop the garlic and add into a saucepan with the olive oil and oregano. Cook for a few minutes, then add in the plum tomatoes. Use a potato masher to break down into a smooth sauce, then leave to simmer for about 30 minutes, until thick and rich. Season with salt and pepper.
Meanwhile, preheat the oven to 200 degrees Celcius.
Slice the courgettes, peppers, onion and mushrooms and add to a roasting tray with a little oil. Roast in the oven for 15 minutes. Once cooked, remove from the oven and turn the oven up to as hot as it will go. Add a pizza stone or baking tray to the top shelf of the oven to heat up.
Divide the dough into 4 and roll each ball out onto a clean surface, dusted with flour and semolina.
Once the pizza stone/tray is hot, take out of the oven and carefully lift one base onto it. Decorate with tomato sauce and veggies then quickly return to the oven and bake until the crust is well golden. This will vary on your oven but usually between 10 and 15 minutes.
Serve with torn fresh basil, and repeat for the remaining pizzas.