Meatball and pepper pizza

Instructions

1. Heat a pan, mist with cooking spray, add the onion, garlic and a little water and soften for 5–6 minutes. Add the tomatoes and rinse out the can with a little water, then simmer the sauce gently until thickened, about 25 minutes. Cover and set aside.
2. Make up the dough using the bread flour and 160ml lukewarm water. Stir the flour and water together in a bowl for 5 minutes, then turn out onto a lightly floured worktop and leave for 5 minutes. Then knead for 2 minutes and let it rest again for 5 minutes. In between, wilt the spinach in a pan and then, when cooled, squeeze out any excess water.
3. Mist a large baking sheet with cooking spray and shape the rested pizza dough out thinly using your fingers. Leave for 30 minutes in a warm place. When ready to top, spread the sauce over the base, add the spinach, then the pepper. Squeeze little meatballs from the sausage skins and dot across the pizza, then tear the mozzarella and add in the gaps. Drizzle the oil over everything then cook for 15 minutes or until the peppers are a little charred, the sausages are golden, and the base of the pizza is firm. Garnish with basil and serve.