In a small bowl, cover yeast with warm water, whisk and leave for about 10 minutes to activate. Put the flour and salt in a large mixing bowl. Add the room temperature water and 1 tablespoon olive oil. Add the yeast to the bowl of flour and mix the ingredients with your hands to form a dough. Transfer to a lightly floured work surface and knead for 10-12 minutes until smooth, velvety and elastic. Cover with a tea towel and leave to rise in a warm place for an hour or until it doubles in size.

Preheat oven to 220-250C. Brush baking tray with a little olive oil and scatter with some extra flour. Turn the dough onto a work surface and shape it into an oval, using a rolling pin or your fingers. Place the flattened oval dough in a baking dish.

Put passata on the dough and add grated garlic, mozarella, bacon, onion, olives, anchovies and top it with meatballs and basil.

Bake for 20-25 minutes, until golden brown. Serve hot with fresh basil on top.