Fuss-free family pizza

Method

• step 1

  To make the sauce, put the garlic, tomatoes, oregano, 1 tbsp oil and seasoning in a pan over a medium heat for 15 mins. Taste and add a pinch of sugar, if too tart. If you like a smooth pizza sauce, mash any chunks using a potato masher, or blitz using a blender. Cool. Once cool, will keep chilled for five days.

• step 2

  For the base, combine the yogurt, 3/4 tsp salt and 175ml warm water in a jug. In a large bowl, combine the flour and baking powder, then pour in the wet ingredients and mix into a soft, sticky dough. Tip onto a floured surface and knead briefly until smooth – don’t work the dough much, or it will become tough.

• step 3

  Heat the oven to 220C/200C fan/ gas 7. Line a 30 x 40cm baking tray with baking parchment. Dust with the polenta or cornmeal. Press the dough into a rectangle, then roll out until roughly the same size as the tray. Carefully lift into the tray and press out into the corners.

• step 4

  Spread over a thin layer of sauce, leaving a border. Save any leftover sauce for another dish (see tip, below). Scatter with mozzarella and your choice of toppings. Grate over the parmesan, drizzle with olive oil and bake for 20-25 mins until golden. Cut into wedges to serve.