Dirt simple – but very tasty – pizza sauce. The trick to pizza sauce is it needs to be a bit saltier and a bit spicier than you might make normal tomato sauce. Cook it down a bit to thicken and let it cool before you put it on the crust – otherwise it’ll half-cook the crust and make it soggy/slimy.

• 22oz can crushed tomatoes,
• 1.5 tsp each basil and oregano,
• A bit of red pepper or cayenne,
• Salt and pepper to taste,
• 2 bay leaves,
• 2 cloves crushed garlic,
• 1/2 finely chopped onion,
• 1 tbsp olive oil.

1. Saute onion in olive oil until tender. Throw in garlic and saute another 30 seconds.
2. Dump everything else in.
3. Simmer 30 to 45 minutes.
4. Cool. Makes enough for 2 large pizzas.

Fresh tomatoes are great too, but tend to be a bit more watery – so thicken by cooking longer and/or using a bit of tomato paste.