Add to a medium heat pan the olive oil and fry the garlic, then add the Basil and tinned tomatoes.
Additional step for smooth sauce: I often don't bother but you may want less texture so; pour through a sieve and mash through any large tomatoes. Discard any bigger bits of garlic and Basil.
Bring to a simmer for 5 minutes and then you have your sauce!
Pizza Base
As mentioned, I use frozen dough (not frozen pizza bases) or I have my friend 'Nick-the-chef-Trant' knock up a batch (lucky I know).If you want to make your own, take a look at Jamie Oliver, he always has simple recipes.Either way, you're best to roll out your pizza bases at least 10 minutes before and then once you begin building your pizza, just keep the flow going.
Pizza Topping Idea
Take the broccoli and roughly chop up then flash boil for a couple of minutes.
Take your pork sausages and cut/squeeze the meat out of their skins, then roll it into little meatballs (no need to make them perfect).
Chop up the fresh chilli or have your dried flakes to hand. And crush the fennel.
Construct your pizza!Place your rolled out pizza base onto an oven tray - ensure you've sprinkled semolina or flour onto it or your pizza won't come off!), Take your tomato sauce and smooth over base and throw the broccoli, salami and sausage meatballs evenly on. Rip the Taleggio or mozzarella cheese over it and sprinkle with chilli and crushed fennel seeds. Get it into the over ASAP. Should take approx 10 minutes in a conventional oven or 90 seconds in a wood oven.Voila!
Notes
TIP:It’s best to place the topping ingredients where the sauce is thinnest. This will reduce the final weight and make it easier to transfer into the oven in one piece.Remember, you need heat. Don’t make my mistake and don’t put your pizza in while the oven is still getting up to temperature.Semolina (or flour) is key to getting your pizza off the tray for those hungry mouths.