1

Combine flours, yeast and salt in a large bowl. Combine oil and ¾ cup (185ml) warm water in a jug. Make a well in centre of flour mixture. Pour oil mixture into well and mix to form a soft dough. Turn out onto a lightly floured surface and knead for 5–7 minutes or until dough is smooth and elastic (see tip). Place in a large bowl lightly sprayed with oil. Cover and set aside in a warm place for 1 hour or until doubled in size.

2

Meanwhile, lightly spray a small saucepan with oil and heat over medium heat. Cook onion, stirring, for 3–4 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add pasta sauce, oregano and chilli flakes and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes. Set sauce aside to cool.

3

Place 2 baking trays in the oven. Preheat oven to 240°C or 220°C fan-forced. Using your fist, punch down centre of dough. Turn out onto a lightly floured surface. Knead for 20–30 seconds or until smooth. Divide dough in half. Roll out each piece of dough on a lightly floured surface to form a 25cm round. Place pizza bases on preheated trays.

4

Spread pizza bases with sauce and top with tomatoes and cheese. Bake for 15–20 minutes or until bases are golden and crisp. Sprinkle with basil to serve.