Start by making your dough. I just stick the flour, water, olive oil and yeast in my bread maker (on the dough setting) and leave it to knead for a couple of hours.

You can use any kind of flour you like but I prefer wholemeal for a grittier grainier taste.

Roll out the dough with a rolling pin in to the shape you'd like your base, and to the thickness you desire.

Brush a baking tin with some olive oil and put the dough in an oven set to 220 for five minutes. You don't have to pre-bake the base but we prefer it, as it stops the final pizza from getting soggy.

Meanwhile, heat your tinned tomatoes with a few splashes of balsamic vinegar in a saucepan until boiling and then reduce the heat and leave to a simmer for about half an hour.

Prepare your other ingredients. We made our own mozzarella which is really easy.

Fry the meat-free Quorn sausages with rosemary.

Caramelise the red onions.

Pick some herbs from your garden and slice the olives.

When your tomato sauce becomes thick, remove it from the heat.

Top the base with the sauce.

Sprinkle with cheese and the red onion.

Top with the Quorn sausage.

Sprinkle with olives, more cheese, fresh herbs and season.

Bake in the oven for another 5 minutes and it's ready to serve.