Make up to packet instructions & allow 30 mins for the dough to prove. We make up the whole pack then weigh out 70g balls of dough - the ones we don't use we freeze.
Roll as thin as you can onto a piece of baking parchment - you may need to spray your rolling pin with low calorie cooking spray to prevent sticking. When the dough is finished proving, place on an oven tray and cook in the oven at 200ºC for 12 minutes until part cooked.
Throw all ingredients into a pan, bring up to the heat then turn down and simmer for 30 minutes stirring often.
Once cooked, attack with a stick blender, or blitz in a food processor until smooth.
Place into a sterilised jar until ready for use. Will least a week in the fridge, or you can freeze it. Perfect for batch booking.
Put all meatball ingredients in a bowl and mix well.
Form into small balls & set aside in the fridge.
Mix all ingredients well and place into a food bag. Chill until ready for use. When you're ready, snip a corner off the bag and drizzle over pizza.
Next your peppers and onions.
Next your cheese - make sure to distribute it evenly. On top of that dot around some fresh tomato pieces.
Place some onions on the top - not too many though, you don't want them to burn.
Place in an oven pre-heated to 200°C for 12 minutes.
Remove and drizzle over the onion and chive dressing & sprinkle with torn coriander.