Start by making the tomato sauce, sautee the onions until caramelized and lightly golden, add the garlic and continue to cook for a minute or two.

Add the chopped tomatoes, ketchup, salt and pepper to season. Bring to a boil and reduce to a low simmer for 10-15minutes.

Check for seasoning and using a handheld stick blender, give it a little blast to make a smoother sauce. Don’t overdo it, we aren’t looking for a soup. Return to a very low heat, and stir in the extra virgin olive oil, leave until you’re ready to serve.

Pre heat the oven to 180°C

Prepare all the toppings you wish to use, either from the list above or your own selection.

Spread each pizza base with a thin layer of tomato sauce, top with mozzarella, aubergine slices, chilli flakes, olives, a few basil leaves and a drizzle of extra virgin olive oil and a good grating of Parmesan.

Bake in the oven for about 20 minutes until the base is crisp puffed up and the cheese is bubbling and golden.

Serve with extra basil leaves and more grated parmesan.