To make the topping, I sliced two small onions and fried them in a small amount of rapeseed oil until they were soft. To this was added a big dollop (about 350g) passata and the two were left to simmer and reduce over a low heat whilst the dough making began.
Having gathered all the required ingredients together, the dough making got underway... at this point my trusty sous chef decided he was not going to get his hands in the mix (under the guise of saving them for photos!) So, I was given the task of kneading the dough after he'd made a start on the mixing...
Once the dough was ready, it was spread out onto a non-stick baking sheet and rolled into a pirate island shape... this was then baked in the oven at 180C for 20 minutes, it was turned over half way through (per packet instructions), removed from the oven and the tomato and onion topping was added...
as was some grated cheese.
This was the result after another 10 minutes in the oven.
It was declared to be a perfect pizza and, sadly, we have no way of knowing how well it tastes when cold as it was eaten as soon as it was served up!
We made two other, smaller, bases which have been frozen for future use. If they work as well as the large one did then they won't last long, that's for sure.