1 ½ cups plain flour
1 tbsp (1 x 7g sachet) dried yeast
1 tbsp extra virgin olive oil
½ tsp salt
1 cup warm water
½ cup tomato passata
½ red onion, finely diced
100g salami, thinly sliced
½ cup olives, pitted
½ bunch basil, leaves picked
Combine the flour, yeast, olive oil and salt in a large bowl, then make a well in the centre. Slowly pour in the water, gently stirring continuously, until the dough comes together.
Turn out onto a floured bench and knead into a ball. Place in the bowl, cover with clingfilm, and set aside for 1.5-2 hours or until at least doubled in size.
Preheat the oven to 200°C and lightly oil a round, deep dish pizza pan (or oven-proof frypan).
Flour your hands then remove the dough from the bowl and punch the air out. On a lightly floured bench gently form into a ball again, then place into an oiled, round oven-proof pan. Flatten out with your hands to cover the entire surface.
Spread the passata over the dough then top with the mozzarella, onion, salami, olives and basil (or toppings of your choice). Place in the oven to bake for 30 minutes or until risen and golden.