SauSage and mozzarella pizza
bowl, add 200ml warm water and the rapeseed oil. Place in a lightly oiled bowl, cover with clingfilm and allow to proof for 15 minutes in a warm place. Divide the dough into two, place each on a sheet of greaseproof paper scattered with the polenta or semolina and stretch out into 25cm circles, leaving the edge a bit thicker than the centre to form a crust. Spread each base with half the tomato and garlic sauce. Squeeze the sausage meat from the skins in small pieces. Top both pizzas with the sausage meatballs, transfer to the hot baking trays and bake for 10 minutes, then scatter with the mozzarella, return to the oven and bake for a further five to
10 minutes, until the crust is golden brown and the meatballs are cooked though.
Top with basil leaves and serve.