Pizza

Prepare the yeast mixture: Mix the yeast, sugar, salt, milk, and water in a bowl. Let the mixture sit for a few minutes until the yeast blooms and becomes frothy.

Make the pizza dough: Add the flour and oil to the yeast mixture. Knead the dough well until smooth and elastic.

Prep the baking tray: Grease a 16-inch baking tray (or two 8-inch trays) with a little oil to prevent sticking.

Shape and proof the dough: Spread the dough evenly onto the tray(s). Cover loosely and allow to rise in a warm place for about 1½ hours, or until doubled in size and fluffy.

Boil the tomatoes: For the sauce, bring 3–4 cups of water to a boil in a saucepan. Add the tomatoes and let them boil for about 30 seconds.

Cool and peel: Remove the tomatoes from the boiling water and immediately transfer them to a bowl of cold water. Peel off the skins once they’ve cooled.

Seed and chop: Slice the peeled tomatoes into quarters and remove the seeds. Roughly chop the tomato flesh.

Blend the sauce: Add the chopped tomatoes to a blender. Add sugar, salt, pepper, oregano, and garlic. Blend into a coarse paste — it’s nice to have a few chunks for texture.

Simmer the sauce: Pour the tomato mixture into a non-stick pan. Add the oil and tomato paste, then bring to a boil. Reduce the heat and simmer for a few minutes, until the mixture has thickened and reduced. Turn off the heat and allow the sauce to cool.

Assemble the pizza: Once the dough has risen, poke holes into it using a fork. Spread the cooled pizza sauce generously over the top.

Add the toppings: Layer the toppings, starting with the onions, followed by the carrots, corn, bell peppers, and tomatoes.

Add the final touches: Add olives and sausage slices, then finish with mozzarella cheese and small dabs of butter.

Bake to perfection: Bake in a preheated oven at 375°F (gas mark 5) for about 15–20 minutes, or until the crust is golden and the cheese is melted and bubbly.