This pizza is a fantastic vehicle for slices of Sun-Blushed Tomato Pork Sausage, but don't be tempted to overload it or the base will become soggy. They are incredibly easy to make using sachets of easy blend yeast and only need to left to rise and prove once.

Serves 2-4

2 1/4 cups or 350 g (12 oz) strong white plain flour, plus extra for dusting
7 g (1/4 oz) sachet easy blend yeast
2 tablespoons extra-virgin olive oil, plus extra for greasing and drizzling
1 cup or 225 ml (8 fl oz) warm water
2 teaspoons semolina or dried white breadcrumbs
8 tablespoons passata rustica (crushed tomatoes)
few fresh basil leaves, torn
2 Sun-Blushed Tomato Pork Sausages, thinly sliced on the diagonal
1/4 cup or 25 g (1 oz) freshly grated Parmesan
1 cup or 150 g (5 oz) ball mozzarella, drained and roughly chopped
salt and freshly ground black pepper

Place the flour, yeast and teaspoon of salt in a food processor fitted with a dough attachment (or use a bowl and a wooden spoon if you don't have a processor). Mix the oil and warm water in a jug. With the motor running, slowly pour in the oil mixture through the feeder tube; or stir by hand and mix until you have achieved a soft, stretchy dough. Knead for 5 minutes in the machine or for 10 minutes by hand on a lightly floured work surface.

Transfer the dough to a lightly oiled bowl, rub the top with a little more oil and then cover with a clean, damp tea towel. Set aside at room temperature for 1 hour or until the dough has doubled in size.

Preheat the oven to 240C/475F/Gas 9. Punch the dough down, with a clenched fist. Remove the dough from the bowl and knead for a couple of minutes until smooth, then cut in half and roll each half out on a lightly floured surface to a 25 cm (10 in) circle. Sprinkle the semolina or breadcrumbs on to two large, flat baking sheets and transfer the pizza bases on top.

Season the passata to taste and then spread over the pizza bases, leaving a 1 cm (1/2 inch) border around the edges. Scatter over the basil and sliced sausages, then drizzle over a little olive oil and scatter the Parmesan on top with the mozzarella. Bake for 10-12 minutes until the base is crisp and cheeses are bubbling and lightly golden. Remove from the oven and drizzle over a little more olive oil.

To serve, cut the pizzas into wedges and arrange on warmed plates with some salad, if liked.