1small handfulfresh basil leaves(dried will work too)
Instructions
To prepare the pizza dough the cheats' way: place all the ingredients in a bread machine in the manufacturer's recommended order, select the dough cycle (or pizza cycle if your machine has it) and then get on with making the sauce.
To prepare the pizza dough by hand, place all the dry ingredients, including the yeast, into a medium sized bowl and whisk together. Stir in the lukewarm water with a wooden spoon until it begins to combine, and then turn out onto a floured surface. Knead for 10 minutes until smooth and elastic. Place into a clean, lightly oiled bowl, cover in cling film and leave in a warm location to rest until doubled in size - about 1 hour.
To prepare the sauce, fry the garlic with the olive oil and dried oregano for a minute or two, and then add the tinned tomatoes. Crumble in the dried chilli and stir. Leave over a medium heat with the lid of the pan slightly off so that the steam can escape.
Simmer gently for at least one hour, or up to two if you have the time. The longer you leave it the thicker it will be.
When the sauce is lovely and thick, remove from the heat. You can puree it if you want a smooth sauce, or use the back of a wooden spoon to break up any lumps if you want a chunkier sauce.
Stir in the red wine vinegar, olive oil and fresh basil. Season to taste with salt and pepper and set aside to cool. Extra sauce can be frozen in pizza sized batches for several months.
Meanwhile, while the dough is rising and the sauce is simmering, grill your vegetables.
Using a mandolin slicer, slice your courgette and red pepper into even sized pieces (mine were 3 mm wide). Brush with a little olive oil on both sides and grill either on a cast iron griddle pan or in a grilling machine (I use my Tefal Optigrill). Set the vegetables aside on a plate until needed.
To assemble, preheat oven to 230 C. Roll out your pizza dough to the desired thickness (sometimes we want a thin crust, sometimes we want thick!). For this pizza we used a thin crust, so it was rolled out to fit on a 15 x 11 inch silicone baking mat.
Top with the desired quantity of pizza sauce. Note, the more sauce you put on the higher the chance all your toppings will slip off when you take a bite!
Arrange slices of sliced Spanish chorizo sausage on top, and then add the grilled vegetables.
Tear off rough pieces of mozzarella cheese and arrange on the top. Sprinkle with chopped fresh or dried basil leaves.
Bake in the middle of a preheated oven for 12-14 minutes, until the topped is golden and bubbly.
Transfer to a large wooden chopping board to serve. Serve with a green leafy salad and enjoy!