Makes 1 large pizza
1 x 400g tin Italian tinned tomatoes
2-3 fresh garlic cloves, finely grated
1 tsp Staffords Peri Peri Oil
Salt and pepper, to taste
1 store bought or homemade pizza base
125g fresh mozzarella
Parmesan cheese, for grating
Extra virgin olive oil, for drizzling
Staffords Peri Peri Oil, for drizzling
Fresh basil leaves, for serving
For the pizza sauce:
Puree the tomatoes in a food processor.
Place in a bowl and stir through the crushed garlic, peri peri oil and seasoning, to taste.
Place a pizza stone in the oven and preheat to as high as your oven can go.
Transfer the pizza base to a lightly floured pizza peel or chopping board.
Spread about ½ cup pizza sauce onto the dough, making sure to leave a 2cm border around the edge.
Top with the mozzarella cheese, a drizzle of the extra-virgin olive oil and a light grating of Parmesan cheese. Season well.
As quickly as possible – slide the pizza onto the pizza stone.
Bake until the bottom is lightly charred and the toppings are bubbling, about 5 minutes.
Remove from the oven and scatter with fresh basil and generously drizzle with peri peri oil.